Pork Smoking By BBQ Bob Share Tweet Pin Share Pulling the Pork If you follow my cooking instructions and let it cook to an internal temperature of 205 degrees, this process will be very easy. I usually slide the bone out first thing. I then start pulling the meat into large pieces and discard any fat that I find. I then stir the meat around in a bowl and it just sort of falls apart. If you have any trouble with this, just use 2 forks and pull the meat in opposite directions to shred it. As I stir it around, I am still looking for any pieces of fat that can be removed. I do not like clumps of fat in the meat so I am very careful to remove as much as possible. This is a little tedious but I think it is worth it and knowing that my family and friends are not eating that stuff makes me feel like it’s a worthwhile task. Add more of my rub if it needs it. I usually add several tablespoons more and stir it around to coat. Do a taste test to make sure you added enough. The pulled pork is now finished and can be used in special game day appetizers or whatever way you wish.