Pulled Pork Help
- JonH Dec 1, 2007 05:12 AM
I'm currently cooking a pork butt to make pulled pork for a potluck tomorrow. Should I cook it most of the way, leave it whole and finish cooking it tomorrow? If so, at what temperature should I let it get to today. The recipes says to have it finish between 195 and 200 degrees. Another option would be to completely cook it and shread it today. If I do that, should I shread it and keep it in the sauce or add ir to the sauce tomorrow? What would be the best way to reheat it? Thanks!
I am doing exactly the same thing right now... 2 butts cooked today (on the smoker), for pulled pork tomorrow. I've done it maybe... 100 times before! So...
Cook all the way. Pull. Sauce. Refrigerate. Done. Then reheat tomorrow. Absolutely. Positively.
Are you doing smoked/BBQ? I use a sauce that it very vinegary, sort of a western North Carolina Q sauce. After I pull the meat, I put it in a half pan and add the sauce - not so it is swimming, but plenty to keep it moist through the reheat. You put the covered tray in the fridge. Tomorrow, just reheat on 300 in the oven for about an hour (should bring it up to 150 deg according to friendly health dept).
Here's my sauce:
1 1/2 C cider vinegar
1/2 C brown sugar
1 tablespoons kosher salt
1 tablespoons red pepper (crushed)
2 1/2 C water
3/4 C ketchup
OF course, you can use whatever sauce you want. Better if it is thin and tangy like this, for the purpose of the reheat.
I agree with woodburner, too. It will be much easier to pull today, although I'm not sure I'd put the ketchup in today. That's a matter of personal taste, I guess.
I'd also reheat, covered, in a low oven. Microwaving it really ruins the texture.
We usually put it in a crock pot after shredding with the sauce and keep on low to warm through and keep it warm during the party.
Totally agree with woodburner.
I usually rest it wrapped in foil for 30 min after cooking, then pull and sauce it. It'll taste just as good if not better tomorrow reheated. Save some of the sauce and add it just before serving as well. There's a "sweet spot" that pork butt gets too when it's been above something like 180 degrees for a little while where the whole thing just becomes nice and tender and tasty. I would think you could only achieve that if you go ahead and finish the thing all at once.
How are you cooking it?