Need help ASAP - pork in over at 190? When could I take out? Is putting in cooler mandatory?

Discussion in 'Pork' started by aimcat, Feb 1, 2015.

  1. Hey guys we are trying to get this pork done before company starts showing up around 6-6:30. I know you cannot rush these things but we are on a short time frame. Thermo says 190 right now. I know it says to keep in til 200, is that mandatory? Also do we have to let it rest before we pull or can we take out and pull immediately?!
  2. if a probe goes in with no resistance it is good. 200 is a guide line.

    You really want to give it at least 30 mins to rest so the juice doesn't all run out.

    If the pork is still a little tough and you don't want to wait, you could take it off, let it rest 30 mins and chop it if it doesn't pull easily enough
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    190 will still be a little tough... But Jeep Driver has ya on the right track...
  4. brooksy

    brooksy Master of the Pit

    I've pulled pork without any rest before with no problems. Like its been said if it's not pulling just chop it. You should be good. If you have the stuff to throw a finishing sauce together even better.
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    As a general rule I don't rest mine more than 20 minutes, tented loosely in a foil pan.

    Jack the heat up in the oven to 350° or higher for an hour.
  6. bear55

    bear55 Master of the Pit

    I pull my pulled pork at 203-205 and rest it for at least an hour if possible and 3 hours won't hurt.  190 will still be a bit tough IMHO
  7. rpmrn

    rpmrn Fire Starter

    Tell your company it was meant to be done at halftime and you will look like a hero. lol

Share This Page