Pulled pork. Shredded or pulled.


 
Matthew

Matthew

TVWBB Pro
Real fine shred or chunky pulled apart. This is for an catering event. Thinking shredded offers more accurate portion control. Thoughts?
 
Offer both. Use a battery-powered scale if accuracy is important for portion control. Personally I think different pork cuts have different methods (butt shreds better and picnic chunks better as it's slightly leaner) but both work with both cuts.
 
I say cook it until you can fully shred it with little effort. This will render out more of the undesirables from the butts, so you have less picking over to do, and it will save you on labor effort when it's time to pull: you may have to chop up the bark but you won't have to bust out the cleaver on any stubborn butt muscles.
 
I understand that and I do cook til around 195-200. At that point, they Shred easy.. I was going to borrow a buddy who has the one that attaches onto a drill... This will just shred if you keep it going..
 
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I cook 'em to about 200 internal. I typically shred with 2 forks. Generally you can hand pull them at this point. The fat is usually rendered enough that it adds to the flavor and its not visible as white fat. I've never had to pick anything out.
 
Ever since watching this video this is how I make pulled pork. Like in the video, when I do it at a catering or vending function people love to watch the pork fly!

 
It's easy to see why caterers need to speed up the process, but for my typical 1 or 2 butts I prefer the control of pulling by hand.
 
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