Shredding Claws – Char-Griller

14,99 € (VAT inc.)

✅ Char-Griller meat shredding tongs, designed for grilled or smoked meat.

✅ Two stainless steel tongs for holding and separating pork, chicken and other cuts.

✅ Silicone handles providing a soft, comfortable grip during use.

✅ They also allow you to lift and handle the meat before shredding or serving it.

✅ Ideal for pulled pork or shredded chicken in sandwiches.

✅ Easy to clean after preparing the meat.

SKU: 9315 Categories: Barbecue accessories, Kitchen Tools, Shredding Claws

The Char-Griller meat shredding claws is perfect for working with grilled or smoked meat. Their two-pronged design allows you to grip, separate and handle the meat whilst preparing it.

They are a practical choice for anyone preparing pulled pork or chicken who wants to transfer the cooked meat to the plate using a utensil that’s comfortable to hold.

Shred the meat with two claws

Garras Char-Griller desmenuzando una pieza de carne cocinada

Place a claw on either side of the cooked meat and pull them apart to create shreds. The prongs allow you to grip the meat whilst working with roast or smoked pork, as shown in the image.

The result is ideal for making pulled pork or shredded chicken to fill sandwiches. You can also adjust how much you pull the meat apart depending on the texture you wish to serve.

Lift and handle cuts of meat

As well as shredding, the claws are designed to lift and handle meat. Their prongs allow you to grip a piece at different points whilst moving or positioning it so you can continue working with it.

This feature is particularly useful with cuts cooked on the barbecue or in the smoker, especially when you need to handle the piece before separating it into portions.

Silicone handles for a comfortable grip

Dos garras Char-Griller de acero inoxidable con asas negras de silicona

Each claw features a silicone handle. The manufacturer highlights its soft feel and comfortable grip, a useful feature when holding both tools to pull the meat apart.

The handle provides a defined area where you can place your hand and control the movement of the prongs whilst shredding or handling the piece.

Stainless steel for handling meat

Púas de acero inoxidable de las garras Char-Griller junto a cerdo desmenuzado

The claws are made from stainless steel. Char-Griller highlights the strength of this material for gripping and separating cuts of meat, even when working with substantial pieces.

The prongs come into contact with the meat to grip and pull it, whilst the silicone handles provide the grip. Thus, each material fulfils a specific function during use.

Easy to clean after use

Char-Griller highlights easy cleaning as one of the advantages of these tongs. After preparing the meat, you can get them ready for the next use by following the manufacturer’s cleaning instructions.

This is particularly handy after handling shredded pork or chicken, when the utensil has been in direct contact with the meat throughout the preparation process.

Before first use

Check that the prongs and handles are clean and in good condition.
Wash the claws with water and washing-up liquid, rinse them and dry them before they come into contact with food.

During use

To shred meat, hold the cooked meat with one claw on each side and pull in opposite directions until you achieve the desired texture.
To move a piece of meat, grip it securely with both claws. If it is very hot, use suitable hand protection: Char-Griller does not specify a maximum heat-resistance temperature for these handles.
If the claws have touched raw meat, wash them before using them with cooked or ready-to-eat meat.

Using the two Char-Griller meat claws to pull apart cooked pork

After use

Remove any meat residue from the prongs and keep the claws separate from clean utensils until they have been washed.

Cleaning

Hand-wash the prongs and handles with water and washing-up liquid, paying particular attention to areas where food residue may remain.
Rinse thoroughly and dry completely before storing them.

Maintenance

Periodically check that the prongs are not deformed and that the handles remain secure. If you notice any damage, stop using them until you have confirmed that they can handle food safely.

Storage

Store the claws clean and dry in a protected place, with the prongs positioned so that they do not catch on other utensils.

Functions: shredding, lifting and handling roasted or smoked meats.
Materials
- Claws and prongs: stainless steel.
- Handles: silicone.
Design: six prongs per claw.
Approximate dimensions according to the distributor
- Length: 15 cm.
- Width: 12 cm.
- Height: 2 cm.
Box contents
- Two meat claws.

Charcoal Pulled Pork with Charred Orange and Cumin

Servings: 8–10 sandwiches. Preparation: 30 minutes. Cooking time: approximately 6–10 hours, depending on the cut and the barbecue. Resting time: 45–60 minutes.

Ingredients

1 boneless pork shoulder weighing 2–2.5 kg.
20 g mustard, 20 g salt, 15 g brown sugar, 10 g smoked paprika, 8 g ground cumin, 5 g garlic powder and 5 g black pepper.
Charcoal or briquettes and, optionally, a piece of wood suitable for smoking.
2 oranges, 20 ml apple cider vinegar and 15 g honey for the dressing.
1 red onion, 60 ml apple cider vinegar, 60 ml water, 5 g sugar and a pinch of salt for the pickle.
8–10 buns for serving.

Method

Season the meat. Rub it with the mustard, mix the spices with the salt and sugar, and spread them over the entire surface. Leave it to rest for 30 minutes while you prepare the barbecue.
Prepare the charcoal. Arrange the coals for indirect cooking and stabilise the lidded barbecue at around 115–125 °C. Place a tray beneath the area where the meat will sit and add the smoking wood if you decide to use it.
Cook over indirect heat. Place the shoulder away from the coals and maintain the barbecue temperature. When the centre of the joint reaches approximately 73–75 °C, wrap it tightly in aluminium foil.
Finish the cooking. Return the meat to the indirect zone until it reaches approximately 94–96 °C in the centre and a probe slides in with little resistance. Use both temperature and texture as your guide: the total time may vary.
Prepare the onion. Slice it finely and mix it with the 60 ml of vinegar, the water, the sugar and the salt. Leave it to rest for at least 30 minutes.
Let it rest and char the oranges. Remove the shoulder and keep it wrapped for 45–60 minutes. Cut the oranges in half and place the cut side over the coals for a few minutes until lightly charred, watching carefully so they do not burn.
Make the dressing. Squeeze the charred oranges and mix their juice with the 20 ml of apple cider vinegar and the honey. Warm it gently for a few minutes to bring the flavours together.
Shred and serve. Open the wrapping, reserve the juices and pull the meat apart using the two Char-Griller claws. First mix the meat with some of its juices; then add the orange dressing little by little. Serve it in buns with the pickled onion.