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Old 09-09-2010, 03:45 PM   #1
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BBQ Bear Paws
Anyone know where I can get some bear paws locally to tear up some pulled pork?
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Old 09-09-2010, 09:42 PM   #2
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dont bother just use 2 forks if you need it

i make pulled pork monthly and if ur pulled pork is up to temp u dont even need a fork u can just smash it and it'll shred
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Old 09-09-2010, 11:27 PM   #3
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i make pulled pork monthly and if ur pulled pork is up to temp u dont even need a fork u can just smash it and it'll shred
what temp and how long do you doit for?
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Old 09-10-2010, 09:21 AM   #4
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foil at 160F, let it go to 190-195 then take it out and put it in the cooler for an hour to let it rest should go up to about 200F(not sure as i take out the meat thermometer when i transfer it to the cooler)

all butts are different, i did 2 butts last time and they were really fast(12 hours) compared to my previous ones that took forever to even get to 180F
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Old 09-13-2010, 06:35 AM   #5
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Is it just me or is pulled pork nothing special other than putting cha sui in a blender and throwing some sauce on it.
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Old 09-13-2010, 09:17 AM   #6
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Old 09-13-2010, 09:28 AM   #7
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Is it just me or is pulled pork nothing special other than putting cha sui in a blender and throwing some sauce on it.
You should try the pulled pork at Boonies.
Its no cha sui bao....
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Old 09-13-2010, 01:10 PM   #8
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Is it just me or is pulled pork nothing special other than putting cha sui in a blender and throwing some sauce on it.
dude. wtf?

char sui could be SO MUCH MORE.
it's normally roasted at a fairly high heat causing all the tendons to seize leaving the meat chewy and if the place really sucks, dry as well.

Pulled pork is taking a crappy piece of pork meat, and slow cooking it until all the tendons and collagen just melt and fall apart. Collagen that has broken down = deliciousness.

The best "char sui" i have had was done by white people with pork belly and came in sandwich form. Bunk Sandwiches in portland.
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