pulled pork confusion. also cook on Friday serve on sat

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dewetha

Smoking Fanatic
Original poster
Aug 21, 2011
737
16
Chicago - south Burbs
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?
 
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
 
Cool! Hope all goes well with good weather...JJ
 
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