Resting Pulled Pork

[el bandito]

I have a dinner party and the pork butt will be sufficiently smoked earlier than expected. When it gets to its desired temperature, I'm going to wrap it in foil and let it rest in a cooler.

Question: What's the longest I should let it rest in there before I "pull" it? And if I have to pull the pork before my guests get here, what's the best way to reheat it?

Tips?

Thanks,

El Bandito

[BiscuitBoy]

I wait about 45mins to an hour, and I find it pulls easier than right off the smoker. Doesn't stop me from stealing a chunk here and there waiting tho. The microwave works best for should you need to heat it more

[tommy]

I've rested a butt for 6 hours in a cooler, wrapped in towels.

I also wrap tightly in foil, and keep in an oven at 150. I've done this overnight and the butt is perfectly fine to pull after 12+ hours.

[Nanzi]

We also wrap and hold. But I use an oven baking bag, instead of foil. And it is great to save leftovers if there are any, and reheat in the microwave. I reheat it in 2 or 3 min burst, then let sit for 5 or so min for the heat to distribute gently instead of just nuking it. Usually takes a couple or 3 times to get it hot, and then it isn't overcooked.

[chileheadmike]

This is what we do for competitions, except that we also wrap in an old but clean towel. The pork will stay hot in the cooler for 3 to 4 hours. It can be easily pulled just before your guests arrive.

[el bandito]

Thank you to all. I'm pulling it off the grill soon, which means it will be wrapped less than 4 hours. Situation resolved!

[hotoynoodle]

agree with the others about shredding as soon as it's cool enough to handle. i don't have a crock pot, but try to make stuff like this at least one day ahead of whatever party. wrap in foil in the fridge, then reheat in a low oven, or give a quick reheat on the stove top in a dutch oven, stirring often.

[ChiliDude]

We shred the pork as soon as it cool enough to handle. We shred by hand. Never had a problem using this method. We get rid of the excess fat, and then the pulled pork is lovingly bathed in homemade BBQ sauce before filling crusty rolls. I like my sandwich drier than my wife does. Hers are usually sopping wet.

[Njchicaa]

We've let ours rest wrapped in foil and in a small Playmate cooler for 2-3 hours before. It was fine... no better than fine!

[dfrostnh]

I always pull mine as soon as I can, using a couple of forks to shred it. If you let it cool down, it won't shred so easily.
I use a crock pot. Drain off the fat. Put the meat and sauce in the pot and refrigerate until 2 hours before company comes. Plug the crock pot back in, set heat to low and let it cook until time to serve.