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Two dinner forks will shred a pork shoulder eventually, but your wrists will know about it. A claw in each fist puts twelve tines into the meat at once and does the job with your arms instead.
How to use it
Lift the joint onto a board or tray and give it a few minutes so it is cool enough to work.
Grip one claw in each fist, push the tines in side by side, then pull them apart along the grain.
Use the claws together to scoop the shredded meat into buns or back into the juices.
Close up
Your fingers go through the slot and wrap round the bar, like holding a bag handle, so the push comes from your arm.
Six per claw, long and pointed. Push them in side by side, then draw them apart along the grain.
Identical to the first. One goes in each hand, and together they lift a joint from the pot onto the board.
Compared
Forks are already in the drawer and fine for a chicken breast. For a whole pork shoulder, twelve tines and a fist grip make much shorter work of it.
| Compared | This productMeat claws | Two forks | Stand mixer |
|---|---|---|---|
| Tines per hand | 6 | 4 | Not needed |
| Lifts the joint | Yes | No | No |
| Washing up | Two small pieces | Two forks | Bowl and beater |
| Shred texture | Long strands | Long strands | Fine and even |
Each claw is 10.2 × 11.5 cm and weighs 34 g.
Use them on a board, not on the grill. They are plastic and the supplier gives no heat rating, so keep them off hot bars and out of the coals.
Yes, once it is cooked through and tender. Poached or slow cooked chicken pulls apart easily; a dry roasted breast is harder going.
Anything slow cooked until it falls apart: pork shoulder, beef brisket, lamb neck, chicken thighs. If the claws struggle, the meat needs longer in the pot.
No, they are moulded black plastic, light at 34 g each. That makes them gentle on the inside of a ceramic slow cooker pot.
4.7
50 reviews
Kelsey Clark
4 Oct 2026
I'll admit I thought these were a gimmick. Two forks have always worked fine, right? But with a big pork shoulder, forks take forever and my wrist gets tired. These go in deep, you just pull your fists apart, and the meat comes away along the grain. I also used them to lift the roast out of the slow cooker, which worked great.
Wendy Howard
4 Oct 2026
I have bad hands and shredding with two forks used to leave my thumbs aching for hours. These sit in a closed fist, so the pulling comes from my arms and shoulders instead. I did a whole slow cooker of chicken for enchiladas yesterday and my hands feel fine. They are light, which matters too. Very glad I found them.
Harry
4 Oct 2026
Two forks are history.
Rhys
4 Oct 2026
Shredded the leftover gammon for sandwiches. Quick and tidy.
Taylor Johnson
4 Oct 2026
Seriously less effort than forks.
Chase Diaz
4 Oct 2026
Wish I'd known about these years ago.
Emma H.
4 Oct 2026
I wanted to love them, and they're not bad. On a properly slow cooked pork shoulder they're quick, but so were my forks, honestly. Where they struggled was a roast chicken that was a little on the dry side, it just broke into chunks rather than shreds. Probably more about my cooking than the claws. They live in the drawer for pulled pork days.
Emma W.
4 Oct 2026
Not heavy, but the tines go right through tender meat.
Amanda Bell
4 Oct 2026
Cooked chicken in the crockpot, pulled it with these, packed it into rolls. Done before the kids finished getting dressed.
Gareth
4 Oct 2026
Tried them on slow cooked beef brisket, lamb shoulder and poached chicken so far. Each one comes apart along the grain with a bit of pulling. The key is resting it first, as the instructions say, then pushing both claws in side by side. The whole family has opinions about the lamb, but we all agree the shredding is easy.
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