RE: Pulling Pork
For me 5 minutes from resting to platter.
Internal of 195 is crucial
I start by breaking the butt into larger chunks, seperate any fat (if not gone by now, but usually is)
any grizzle or connecting tissue out.
Then using my big green rubber gloves, pick up a large chunk and sort of squish and roll it in your fingers, as the strands start to seperate, break them into finer strands.
When done to your liking put it in the holding pan
When done with the whole butt, go to the holding pan and fold the que several times blending the top and bottom to mix evenly.