My wife and I just visited our daughter in Nashville for the first time this weekend. I wanted to take advantage of the BBQ opportunities there (which are utterly lacking in Pittsburgh), only had time to try one place. Several places on the web recommended Jacks, downtown. This is a friendly place on a street rocking with country music bars, with a long line waiting to get up to the counter, and tables to take your tray to.
Although as a novice I don't have much to compare to other than my own efforts at home, we thought the food was great, sampling the pork, brisket, ribs, and assorted sides between five of us.
What was fascinating was the method the guy behind the counter used to "pull" the pork: he took a foil-wrapped butt from the smoker, unwrapped it, and then with his (gloved) hands grabbed this hunk of meat on the counter with both hands, fingers spread, and then squeezed it hard. The meat literally squished out in all directions between, around, and underneath his fingers, meat and fat together. He then chopped it for a few seconds with a cleaver and swept it into a bin ready to serve. This whole pulling production probably took about 15 seconds altogether. Clearly this was a boneless piece of meat.
This is way different than the much more laborious way I've been pulling pork at home with a couple of forks. Is the above method a usual technique for pulling, or is this something confined to busy restaurants?
Chuck B.Memphis, TN