pulled pork confusion. also cook on Friday serve on sat

Discussion in 'Pork' started by dewetha, Jul 15, 2012.

  1. dewetha

    dewetha Smoking Fanatic

    there are so many threads on pulled pork i'm lost. normally I spend a lot of time researching things but on  whim, i want to do a pulled pork for a block party next sat.

    two question come to mind.

    1. what is the cut of meat i'm looking for. boston butt? front sholder? I not sure what to ask for at the butchers

    2. in order to keep my sanity for a 12 hr block party i can't cook all night. i plan on cooking it Friday to have to serve the next day.

    anyone know the best way to do this? i'm thinking i will get done about friday 8p or 9 pm if i start early. wrap in foil and towel and place in a cold oven to rest then in the fridge. heat in a crock pot with BBQ sauce?

    sounds ok? how do you fellow smoke-a-holics do it?
     
  2. dewetha

    dewetha Smoking Fanatic

    i should point out the block party is a few miles away so I will be cooking at my house and them warming at my in-laws.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ask the Butcher for a Boston Butt or a Pork Butt. This is the upper shoulder and will give a 50% yield. Figure 4-6oz Samiches on Hamburg Buns. I like to figure 1 and 1/2 Servings per person. So lets say 30 people coming... 45 sammies X 5oz X 2 for yield / 16 oz per Lb...45 X 5 X 2 / 16 = 28 Lbs Raw Butt needed for 30 People.

    If there are other Meat choices then you can cut back to 1 Sandwich per Person.

    If you are going a day ahead, plan on 2 hrs/Lb at 225-250*F with a 2 hour Pad/Rest. Then remove from the oven, save any Juices, Pull it and let it cool, bag it and go in the Refer. For the Party you have some options. I put the PP in a Crock Pot with the defatted pan juices and my Finishing Sauce and heat on High until it hit's 165-175*F then set the Pot on Warm and Hold for Service. You can Reheat covered in a 325*F (USDA Rec) with the Juices and Sauce to 165*F then hold it above 140*F as needed. Some reheat in the Bags in simmering Water...

    I use this Tangy Finishing Sauce... http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome  Then have what ever type of BBQ sauce the people prefer, usually a Sweet KC style BBQ Sauce, and some Hot Sauce for the Chile-Heads.

    Have Fun and Good Luck...Looking forward to the Qview and any Recipes you have to share...JJ
     
  4. dewetha

    dewetha Smoking Fanatic

    thanks chef. that is some good advice and I saving it:) i already saved you finishing sauce and probably will try that. 
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cool! Hope all goes well with good weather...JJ
     
  6. Chef Jimmy nailed it although I don't use a finishing sauce. I use the defatted drippings or Chef Jimmy's Au Jus (which I adapted for Pork).

    Good luck!
     

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