Pulled pork: can I let it rest overnight before pulling?
- spigot Feb 4, 2007 10:38 AM
I'm making sous-vide pulled pork today - it'll be in the water bath for about nine hours at 160 degrees. Which -I've just realized- means it'll be done around midnight. Oops :-)
Does anyone know - can I let it rest for a day in the refrigerator, and "pull" it Monday? Or will the connective tissues glue themselves back together and undo all the good work of the water bath?
I ordinarily let pulled pork sit for about a half-hour before pulling it ... never longer than an hour. And I guess I'd rather stay up late than ruin the meat.......
not a problem. the protein links that are "relaxed" with heating will not "glue" themselves back together
The problem I have had with doing it after the fact is that the fat congeals and I do not get the same shredding unless I warm it enuf to lube things up
Thank you all! Your help is much appreciated.
I'll see how tired I am at midnight - but it's good to know I have the option of reheating.
Definitely, pull warm. Not only does the fat congeal, the collagen congeals as well, resulting in a far less workable product.
I did it warm, at quarter to one last night. In the end, I just couldn't risk ruining it, and didn't want the hassle of rewarming etc.
It pulled beautifully, and is now sitting in the refrigerator waiting to be sauced. Thanks for everyone's help :-)