Pulled pork two nights before

[jwozn]

Hi All,

Thought I posted this before, so sorry if it's double posted. Anyway, this Saturday I'll be tailgating, but just found out I can't bring my smoker. I will be making pulled pork from a halved 20lbs butt, and need some advice from you guys.

I was considering putting the pork in the smoker from 6pm-10pm on Thursday, then finishing it in the oven until ~7AM Friday. On Friday night/early Saturday, I plan on heating the pork in the oven, then throwing it in a cooler at about 6:00 AM as a faux camber until noon on Saturday when it will be served.

Any advice on a better method to cook it? Should I just cook it in the oven on Friday night and not deal with the smoker at all?

Thanks.

 

[stickyfingers]

I would use the smoker for sure! Your plan sounds good. Should not take long to reheat it. Add some apple juice or drippings for moisture.

 

[jirod]

Can you take a turkey fryer or something like that, something you can heat of pot of water on?

I've only done it a couple times where I smoke the pork, let it rest, pull it, let it cool some, and then vacuum seal it.  Then a couple days later put it in some simmering water for like 30-45 minutes to heat it back up.  Worked really well. 

 

[chef jimmyj]

Definitely pull it after its done then reheat the pulled pork...JJ

 

[jwozn]

May be able to take a turkey fryer, I'll look into that. I may not be able to get access to a vacuum sealer on short notice though.

Thanks for the ideas about apple juice and pulling it the night before. I appreciate the short notice help!

 

[jwozn]

Did some more research and found this: http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html

What do you guys think about smoking it for a few hours Thursday night, then the oven from about 10pm Thursday until 5am Friday. Friday morning it will go in foil and on ice into the fridge like the article recommends. Friday night I'll put it in the oven at 225F until the pork hits 203F, then harden the crust, pull, and camber it until noon.

Too complicated?

Thanks again.

 

[bmaddox]

I would smoke it, pull it, and chill. Then throw it into a crock pot in the morning and keep it warm that way. Make sure you have some of @Chef JimmyJ  finishing sauce to add back to it if it dries out. 

 

[chef jimmyj]

Do what is easiest for you. For safety purposes, keep it hot, over 140 or reheat to 165°F before service. Here are some recipes you may like to keep the meat moist. Thanks Bmaddox...JJ

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip  add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

[oldschoolbbq]

Keep it simple ! The Slow Cooker works like a champ , just stir and keep slightly moist ( not soggy like sloppy joe ) .

Also , if you've time ( or don't mind loosing sleep ) , let the Butt smoke until you get a Bark on it ... then to the oven .

 

[jwozn]

Thanks again everyone. Smoked it until 10:15pm last night then put it in the oven. Had to run to work at 8AM so I put it in foil with some of Chef's sauce (thanks Chef!) then threw it in the fridge (extra fridge wth no other food, hopefully serve safe). Now it's in the oven at 225°F until 203°F, then on warm until we leave for the tailgate.

I'll let you know how it works out. Go blue! Right?

 

[chef jimmyj]

You are welcome, hope all enjoy your work...JJ