Great question — answering as the UphillTech team:
Once it's cooled down some, I switch to using my hands ... expecially as it helps to find any bones, globs of fat, etc. I find it goes much faster, particularly if you're dealing with anything other than boneless breast meat. ... but it shreds easiest while it's still warm, so if I'm doing a fair bit, I'll break a bit apart using forks, let that cool, break some more apart with a fork, then shread the first bit before it cools too much, repeat. (so basically, I have one set broken down somewhat to cool faster while I'm shreding an already-cooled off bit). update as justkt mentioned, the cooking method matters -- roasting and other high heat methods are going to cook the outside faster than...
Full answer by Joe: https://cooking.stackexchange.com/a/7261 (CC BY-SA 2.5).
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