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A question about pulling/chopping pork.

FM Former Member
I've been smoking pork shoulders for some time now with great success. When I do smoke butts, it's usually 2-4 at a time for parties and barbecues. I always pull the meat and when I do, take great care to try to discard as much fat as possible. It's a bit time consuming but the results are very good. I've been entertaining the idea of doing some small party BBQ catering. If i had say 10 butts to smoke for an event, it would take a long time the way I pull them to get all that fat out. What do some of you pros do when chopping or pulling? I've seen BBQ shows on Food TV, and it looks like some of the pros just throw the butt down on a board and start whacking with two cleavers. Would it be better to just chop the fat up with the meat, or take the extra time to separate fat from good pork?
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FM Former Member
quote:
Originally posted by Sgt. Pepper:
[qb] I always pull the meat and when I do, take great care to try to discard as much fat as possible.
you pros do when chopping or pulling? [/qb]
I'm no pro before I add my 11/2 cents here.

My wife works as a cashier in a bbq restaurant and she and I were talking about fat, etc. when they chop. While they try to take a good deal of the fat out, they leave a bit in. The theory being that if you don't, the meat tends to be a little drier. They cut/pull chunks off the shoulders, place it on a chopping block and chop away with one cleaver using the other hand to help work it in under the blade. They chop this way from 10 in the morning until 10 at night. They sell from 75 to 100 shoulders a day that way.

Also if a customer wants it leaner,fatter, and/or with what they call "the brown" in it, they accomodate them. Their "brown" is equivelant to the "bark."
FM Former Member
If you're catering or cooking for a crowd, get some of the people involved with the pulling (although I do all the brisket slicing myself). I'm no pro, but I've never cooked for a group--weddings included--where people didn't WANT to jump in and help. They love it.

As for the fat, I agree to leave most of it in. But be selective and remove anything that doesn't look like good eats. Then mix it to evenly distribute.
wheelzwheelzSmmmmoooookin'!
No pro here either! But, when we pull we try to remove as much fat as possible, not to the point of driness tho. And after seeing those nasty pictures of the dreaded "butt gland," well the thought of swallowing that sucker makes me nauseous.

Me and two other guys will be serving 200-300 people Oct. 4th for a church fund raiser. We'rd figuring 15-20 butts, selling the leftovers by the pound. Ought to be an experience in pulling...
wheelzwheelzSmmmmoooookin'!
Thanks Smokin'! I plan to start asking some questions in a week or two. We started selling tickets yesterday so we can get somewhat of an idea of how any to cook for. Unfortunately, most will probably wait until the "day of" to make their decision.

We boughht 10 butts Saterday and plan to pick up about eight more today. Our local meat shop has them for $0.99#, usually running from $1.19 up. Will keep you posted...

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