Sliced pork?

Discussion in 'Pork' started by pandemonium, Jun 6, 2010.

  1. pandemonium

    pandemonium Master of the Pit

    Does anyone ever make sliced pork, like they do in the restaurants? like Sonny's? I guess it would be a pork butt cooked for less time than pulled pork?
     
  2. walle

    walle Smoking Fanatic OTBS Member

    Pandemonium,

    Not familiar with Sonny's, but one of our local joints does exactly that.  I'm thinking that you would take your butt to about 175 - just firm enought to still slice, but slightly more cooked than 155 to 160 like a loin.

    If it starts falling apart, you could let it cool off a bit to firm back up.

    Make sense?
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    SONNY"S I drive around the block so I don't even have to look at the place. Now for your question I have a really like to slice a pork butt from time to time and it easy. I just take my butt to 195° or so and then let it rest in the cooler and then you can slice it. It's nice to have and make some really good sammies too.
     
  4. flash

    flash Smoking Guru OTBS Member

    I would think 195º internal would be way to much to effectively slice. Being at the start of the "pulled" region I would go more for the 170º internal for sliced.
     
  5. pandemonium

    pandemonium Master of the Pit

    yes i would think 195 would be too much too, 170 sounds good just thought someone has made it this way before, and i hate sonnys too lol memaws bbq is pretty good in my town but now that i do my own i dont need them anymore lol
     
  6. Most pork cooking charts I'm familiar with state 180*-185* for sliceable...195*-205* pullable.
     
  7. pandemonium

    pandemonium Master of the Pit

    i bet the loin would be the right cut of meat for sliced now that i think about it
     
  8. flash

    flash Smoking Guru OTBS Member

    A loin is really the best for carved since he has little fat, pulling is not really a viable option. Of course any loins I do I take out of the smoker at 145º internal.
     
  9. dforbes

    dforbes Meat Mopper

    I always slice my butts. I cook them to between 165 and 168. They come out much juicer. let them rest for a while before slicing.
     
  10. pandemonium

    pandemonium Master of the Pit

    145? then what do you do with it? the oven?
     
     
  11. flash

    flash Smoking Guru OTBS Member

    Nope, wrap in foil for 45 minutes or so, then slice and eat. [​IMG]
     
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Thta's one of the things I like about Flash,,, simple and to the point.[​IMG]
     
     
  13. pandemonium

    pandemonium Master of the Pit

    i guess it continues to cook in the foil?
     
  14. harryho

    harryho Smoke Blower

    I am not really fond of pulled pork. So the pork butts that I smoke, I take to 175, wrap and let rest.

    Comes out perfect.........tender, juicy and doesn't really need that much BBQ sauce.
     
  15. pandemonium

    pandemonium Master of the Pit

    Sounds good Harry i will try it sometime like that.
     
  16. flash

    flash Smoking Guru OTBS Member

    Yeah, my wife calls me Simple alot [​IMG]
     
    Last edited: Jun 7, 2010
  17. flash

    flash Smoking Guru OTBS Member

     I guess you are figuring that 145º does not sound done to you?  Yes, it does continue cooking in the foil, but the old temp of 170º for pork is old school. Pork is safer today and since Loins have a tendency to come out dry, due to little fat, a lower temp is needed. 145º will leave you with a little pink in the meat and will not be dry. Some on here pull it at 140º internal in fact. 
     

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