Shredding a Pork Butt in a Stand Mixer


 
i've thought about it BUT I don't have that powerful a mixer (well,, I do but not that kind of hook). I'll continue to do it by bear claw ;)
 
I do not see why it cam not work and your fingers will never get burnt,plus you could add your sauce or finishing liquid at the same time.
 
I like the look of the pork before they started the mixer, after that it looks overly processed (like something out of a can) or the dreaded, shredded pork.:)

Tim
 
I'd stop a little after 4 seconds, she let it go until it looked like hamburger. If I was pulling one right off the grill for a hungry crowd I'd give it a few seconds....... seems like I usually pull one while it's piping hot.
 
Looked at the pics and to me anyway, it kind of looks like mush. It may be their style, but I will stick to my bear claws. That said, I do like cole slaw that is finely chopped. Interesting post Chris.

Chris Allingham said:
The degree of fine chop here is similar to what you see in some whole hog barbecue in the Carolinas...very finely chopped with a very finely chopped cole slaw on top. It's just the style of some joints. See photo: https://goo.gl/images/4Jqrxk
Click to expand...
 
There are more than a few "You Tube" posts about this.
Evidently a great way to shred chicken and beef too.

Thanks for the tip!
 
I'd actually been looking for a way to get that consistency, being from the Carolinas myself. I used my mixer on a smoked picnic Sunday and it turned out great. Thanks, Chris!
 
Chris Allingham said:
The degree of fine chop here is similar to what you see in some whole hog barbecue in the Carolinas...very finely chopped with a very finely chopped cole slaw on top. It's just the style of some joints. See photo: https://goo.gl/images/4Jqrxk
Click to expand...

In my mind, a big part of the 'magic' of Carolina BBQ is the showmanship involved in the carving - pulling larger pieces by hand and then elaborate chopping, usually with two big cleavers on a huge butcher block. I can't imagine going this automated route with a product I had just invested all of those hours in - the pulling/carving is my reward when I get to realize the fruits of my labor.

I'm admittedly becoming purist to a fault in my advancing years, however at some point efficiency needs to give way to the joy of experience for both the Pitmaster and the guests.
 
DarrenC said:
In my mind, a big part of the 'magic' of Carolina BBQ is the showmanship involved in the carving - pulling larger pieces by hand and then elaborate chopping, usually with two big cleavers on a huge butcher block.
Click to expand...

This video just came to my mind.

 
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