pulled pork questions?

Discussion in 'Pork' started by marcus, Jul 23, 2010.

  1. marcus

    marcus Newbie

    I have a 20 lb whole shoulder. I have done quite a few pork butts, but this weekened I need to have one ready for 4-5 pm tomorrow and the other 2-3 pm on sunday . I need to sleep , but I want this to be done tomorrow.   The other question is what is the best way to preserve a butt for the next day and be able to present it fresh?
     
  2. marcus

    marcus Newbie

    I have my alarm et for 3:30 am I cut the shoulder into 2 roasts to make them a bit easier to handle I also have a 7 or 8 lb venison roast I may throw on wrapped in bacon for future use (this to save wood). I am using a homemade brick smoker and will try to get pics but it may be dark when I fire it up.
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Go ahead & do them both together.  PP reheats beautifully!  Smoke the roasts to 165*, foil and take to 205*.  Rest wrapped in towels in a cooler for at least 1 hour and up to 4 hours, open and shred (I do it by hand).  Once everything is cool, place Sunday's portions into ziplocks and stick it in the fridge. 

    Options for reheating:
    1. Microwave
    2. Stove top in a large skillet with a splash of apple juice or BBQ sauce of choice
    3. Place in covered pan/dish with apple juice and warm in the oven at 200* for 30-45 min.
    Cheers!!!
     
  4. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    I just had the same situation. I needed to do two roasts. One for Wednesdays work potluck  and one for Thursdays potluck. I did them both Tuesday night. I pulled them both and put one in the refrigerator in a ziplock bag. I rewarmed Thursdays in a crockpot on low. I was concerned it would dry out. No worries, set on low for 4 hours before the luncheon on Thursday and it turned out fantastic.

    Robert
     
  5. marcus

    marcus Newbie

    thanks for the advice. I started the butt's at about 5:30 this morning did not leave room for the venison so that will have to wait until later/tomorrow . I have used the oven on low in the past and will probably use that method. thank you
     
  6. marcus

    marcus Newbie

    both roasts are over 170 now gonna foil andd hopefully they will be done in a few hours. The neighbors are starting to salivate and ask what I'm cooking and when they will be ready :)
     
  7. marcus

    marcus Newbie

    severe thunderstorm/tornado watch  just enacted ...meat is gonna have to be done don't need it blowing away
     
  8. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Wrap them and put them in the oven at 225 to finish them off. I did that for the first time the other night and it worked wonderfully

    Robert
     
     

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