BBQ Bear Paws
 

Anyone know where I can get some bear paws locally to tear up some pulled pork?

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

what temp and how long do you doit for?

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

Is it just me or is pulled pork nothing special other than putting cha sui in a blender and throwing some sauce on it.

:facepalm:

You should try the pulled pork at Boonies.
Its no cha sui bao....

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.