My pork pulling claws are at the business end of shredding the low’n slow cooked pork roasts, and equally for all other slow pot roasted and barbequed cuts of meat. They are an indispensable tool and would make an ideal gift for the BBQ pit boss or at home grill master. The ergonomic design is classically simple with dimensions and angles contouring to fit your hands as if a Brown Bear were operating them. I reckon if you stood in a river holding a pair of these with salmon running, those fish would be giving you a wide berth. The ideal tool set for lifting or securing any roast of meat to be carved. Food safety 101 lifting a roast from the BBQ to carving block or serving dish or tossing a salad? There would bearly be a down side to my heat resistant, dishwasher safe claws. The shredding and handling attributes alone, for holding lifting carving and pulling turkey brisket and all large cuts from grill, smoker or slow cooker are undeniable. Strong and sharp will shred a whole rotisserie pork in no time at all. RECIPE: Bone-in, skin on Pork Butt or Shoulder, 3 to 5 lb – Bottle of Worcestershire sauce, and Butt Rub. METHOD: Place meat in your slow cooker; add a few splashes of Worcestershire sauce over the meat, covering it well. Give it a good rub in with your hands then shake a generous coating of Butt Rub or your preferred dry rub. Pick a low setting around 350 F. Slow cook 8 to 10 hours overnight (or while you’re at work) When you get up, turn it down to very low, keeping it just warm for the next four hours or so. With some luck or good management, it’ll be about lunch time. Lift that baby out with the claws, and while keeping them meat claws handy, set the pork aside for 10 minutes to rest. Now get to pulling and shredding the most tender and tasty pork in living memory. And if you saved some of them juices from the pot, start spooning some over the pulled pork to add the succulent flavours left behind. Your friends’ll think they died and went to heaven.