Did a search. easier pulling/how to chop

Dave, here's a site where you can purchase "Bear Paws". As far as pulling the pork, I prefer to just break it into it's basic muscle groups, pitch out the bone, fat and junk, let it cool a little, put on rubber gloves and have at 'er. Of course, we prefer the pork in small pieces rather than shreds. If you're into chopping just lay the pieces on a heavy cutting board and whack away with two heavy meat cleavers. Just hold the cleavers several inches apart and chop real fast alternately with one cleavaer then the other. That's how it's done in South Carolina. I agree with you on the two forks, by the way. They're just way too much work.

I have those bear paws..... They're going in the next yard sale.

sometimes i use butcher knives. although i have two cleavers, they grow rust from lack of use. i just dont have the energy any more to do it that way. some folks frown upon the use of a (food processor) machine, but thats what we use. walmart sells a ge brand for about thirty dollars. you have to wait til the meat is cold to get nice even half slices. oh yea, slicing is an easier method. hand slice while hot, using a meat slicer. use of machines will help locate any bone fragments that otherwise would slip by the human hands and eyes.
any way you do it, i am sure they will love it, long as its 'q'

If you can't find the light cotton gloves that meat cutters use under their latex gloves for cold,just find the lightest weight cotton gloves you can.

Pull latex on over them.

We use these for volume and presentation boxes.

The two cleavers work fine,if you include some skin and fat in your product ,as some restaurants do.

I too scrapped the fork method, just wear rubber kitchen gloves and pull it apart while it's still warm. I'm getting hungry just thinking about it...

I do what Tom says, cotton gloves and rubber gloves and just use my hands.

Also, cook it a little longer and it will be even a little more tender and easier.

Holy smoke, you bend forks shredding pork?

i pull for a small group but chop for larger groups.seems like i get more servings when i chop.

j foley

I use the bear claws and think they work ok. Any way you do it it just takes a little time, but its worth the wait.

The bear claws are also available at Cabela's.

I use the Bear Paws for taking the shoulder out of the smoker, and for pulling apart the meat. I personally think they work pretty good.

Then as I pull it into shreds, I chop it with a sharp knife, throw it into a pan, then add a little of Smokin's basting sauce.

Everyone seems to really enjoy it...never seem to throw out any leftovers.

Guess everyone has their own method, but I do like to pull it when it's hot, hence the Bear Paws.

Thanks for all the info, i will have several to try these out on. I may try diferent methods, The by hand way seems like it would work the best, maybe I will have to let it cool a little longer this time.

Did 4 or 5 picnic shoulders last year, didn't last long.