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Designed for handling larger pieces of meat such as roasts, turkey, chicken and ham, these heavy-duty stainless steel meat claws from Charcoal Companion can red a smoked pork butt into pulled pork in a matter of seconds. They'll become an essential part of your barbecue toolbox, and are ideal for tailgating, camping, or for outdoor holiday cooking. Made of high quality stainless steel and featuring soft grip handles, they're dishwasher safe.
To make this classic American dish, simply rub a bone-in pork shoulder with the rub of your choice and let it stand in the refrigerator, covered, for up to 24 hours. You can also use the shoulder right away, but overall flavor of the meat will be less. When it's time to cook, set up your grill for indirect grilling.
Pulled pork can be prepared on a gas (medium-low temperature) or charcoal grill; if using a charcoal grill, be sure to place a drip pan underneath to catch the drippings. Add wood smoke to the cooking environment by spreading soaked wood chips directly onto the coals or use a gas grill smoker box. Place the pork, fat side up, in the center of the grill and cook for 4-6 hours, basting with your favorite mop sauce every hour. Be sure to monitor the temperature of the grill and to refresh charcoal and wood chips as necessary. The pork shoulder is ready to shred once the internal temperature reaches 195 degrees F.
Transfer cooked pork shoulder to a cutting board and cover with foil. Let the meat rest for about 15 minutes. Next, remove the bone from the pork shoulder--it should come out very easily. Now you are ready to shred!
Using either an under or overhand grip, gently work the stainless steel claws through the meat, pulling it apart into shreds of meat. Continue until desired consistency is reached. The crispy exterior can be chopped finely with a knife and added back to the meat.
Pair of stainless steel meat claws
Great for handling and lifting larger pieces of meat, like roasts, turkeys and hams (view larger).
Shred a smoked pork shoulder into pulled pork in just a matter of seconds (view larger).
Pulls pork beautifully. Any meat. Good for making Mexican "stringy beef" dishes and others where the meat must be shredded. Read morePublished 1 month ago by Linda H. Korver
The red part isn't very soft, which is what I was expecting. It's a very hard material. Overall they do the job.Published 2 months ago by K. Potts
They're not very pretty looking but they work very well for moving or shredding large chunks of meat.Published 3 months ago by ItsRachel
the end caps are easy to lose, and they are difficult to store. otherwise, they are easy to use and make shredding meat very easy and quickPublished 3 months ago by Erica I.