[Death2Theft]

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

[beatdownvictim]

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

[TheSalesman]

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?

[beatdownvictim]

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

[Death2Theft]

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

[Meowjin]

:facepalm:

[TheSalesman]

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....

[Culverin]

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.