I rub and sous vide most mine now 24ish hrs. then a 2hr smoke at around 240 in a pan.
Take the bear claws to it. Add some pan juice back to it. and then smoke for another hr at 160 and stir it every 15min. To add a little more flavor.
Smoke done on tregger pellet grill.
Using a hand mixer to pull pork
I don’t think I’ve seen it mentioned on here before, so here is my little Meat Hack. Do any of you use an electric hand mixer to pull pork? I think it is the easiest way.
After smoking a Boston butt to 195 degrees, I let it rest for a couple hours. Then I use my hands to separate out the larger sections of meat to a bowl and discard the larger chunks of fat. I will usually use a knife to cut the longer meat fibers into more bite size lengths. Then, I use the hand mixer to pull. It does not take more than about 10 seconds with the mixer.
This technique works well with other pulled meats too, like chicken.
I just put on my Black Knight gloves and go to town with my hands. I mix that fat in, too, sorry if like rubbing butter into biscuit or pie dough. I only involve a knife if some portion of the bark needs it. I’ve never timed how long it takes, but it’s so little time that I’ve never paid attention.
A pair of those gloves costs around 10 bucks, last I looked. I always have a few pair handy.
I have used a commercial Hobart mixer for pulled pork and it worked very well. That was for feeding several hundred folks though. Nice to know a hand mixer works, thanks.