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[Bar-B-Lew]

I've tried bear claws, meat rakes, and kitchen forks.

I've settled on kitchen forks.

For some reason, the bear claws didn't feel comfortable in my hands, and you could feel the heat of the meat on your bare hands.

The meat rakes were better than the bear claws, and I still use them on occasion.  They too just seem a bit awkward when using as the handles are straight.  I think if they had a 45° angle or so it would better replicate a pulling back toward you motion rather than the awkward pulling left and right motion.  The handles keep your hands far enough away that you don't feel the heat of the meat on your bare hands like the bear claws.

The simple kitchen forks just seem to work for me and the prongs are closer together to get smaller pulls.

When pulling beef, the chuck roast is usually sitting in the pan of juices.  If I start to pull it and it is not falling apart almost effortlessly, I put it back on the grill.  Having it cooked to such a state makes it simple to use forks.

When pulling pork, it is typically just coming out of the foil wrap that I put on the shoulder after it hits the stall.  Usually, by checking the IT of the meat and doing the probe test, I can tell it is fall apart ready and again making it simple to use forks.

Most of the time, it is only a few minutes and I am done.

What do you use?  Why does it work for you?  Do you wear any type of gloves when pulling?

[MysticRhythms]

I use forks and finish by using my fingers once the meat gets cool enough.

[hughver]

I remove the bone and then slice cross grain into 1-1 1/2" slices. I pull the slices with my hands. This method takes half the time and results in relatively symmetrical final product without large chunks. 

[Kristin Meredith]

I use forks and finish by using my fingers once the meat gets cool enough.

+1

[Conumdrum]

I use forks and finish by using my fingers once the meat gets cool enough.

+1

Yep pretty much the same for me start with forks and B claws to get it broken down, pull out the chunks of fat if needed (some like it in there).  Myself I like the shredded big chunks so there is still a meaty texture with the fat.  We sprinkle more Mad Hunky rub and then add back the magic fat juice and mix. Then time to eat and vacupack the rest.  When I cook a lot of butts for friends it's nice when they hang out, drink a beer and we shred butts.  Then we'll vacupack into 6-12 oz portions, or whatever they want.  We all have fun, and the world is a funner place. 

[Trooper]

I pull the roast apart into large meat chunks using forks.
I then put on thin gloves followed by disposable nitrile gloves and finish things off with my fingers.
This pulling process requires much tasting as things go. 

[LTS]

I bought a device from amazon a few years back (Beef Or Pork Meat Shredder, Potato Masher, Stainless Steel & Aluminum ) works awesome if you have  few butts to shred up. Chuck it up in a cordless drill and go to town about ten seconds later you have perfect shredded pork

LTS

 

[Canadian John]

 I believe what LTS is referring to is a "Beef or Pork Meat Shredder". I almost bought one..It should solve your pulling issues. Deep pockets required!

[glitchy]

I use bear claws for pork, so easy and fast. I'm still mastering beef. However, the easiest and fastest so far is tossing chunks into the kitchenaid. Google it, you'd be surprised how well it works. Have to be careful not to overdo it though.

[BigDave83]

I use bear claws to get it started and then usually use hands. I have a set of rods that go in my hand mixer and they work well also but can be over done and it throws meat shrapnel every where if you are not careful

[jstrand]

Meat Rakes. Just cuz I have them, if I didn't I would use forks like I used to.

[Bentley]

All hand work. 

[pmillen]

I started out using salad forks.  Then went to some kind of sharp meat rake, then Bear Claws.  Now I use a knife to set the shard length and pul it mostly with my hands in insulated gloves, the Memphis Black Jacks.

[Michael_NW]

Well, with my early cooks, I was using kitchen forks and not getting anywhere cuz the butts were not cooked right. Then progressed to the infamous bear claws as my methods improved and the final product was better. Now, I'm using kitchen tongs to shred the meat cuz I'm getting consistent results and meat is tender and juicy.

[Mac]

It's been kitchen forks all the way. I just ordered some nitrile gloves with cotton liners, though, so I'll use those next time.