Pulling Pork

Video Transcript

"Ok it's been twenty four hours so we're going to see how our pork butt did overnight. Probably need some heavy gloves for these. So now we're going to get our pork butt ready to pull. So after the twenty four hours you're just going to unwrap it and there we go, this is exactly what it should look like. It's nice and piping hot, it's pretty loose to pull, and we're ready to pull our pork. We don't need a knife at all. It should just break apart like this. The first thing we did since we have a bone in any kind of meat, we're just going to take that bone right out. It should slide right out. There's no removing the fat cap on this kind of meat, it's just going to fall right a part like that. You want to make sure that you have this caramel color here again, this is just from the fat caramelizing the in meat. That's why we wrap it in the foil, because we want it to pull apart. So we're going to take our arm and we're going to get ready to pull it. We're just going to take just chunks of meat like that, and pull it. It's really hot coming out of the oven so you might want to double glove so you don't burn your hands."