Sliced pork?

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pandemonium

Master of the Pit
Original poster
Aug 4, 2009
1,983
14
Florida
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?
 
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?
 
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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.
 
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.
 
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
 
i bet the loin would be the right cut of meat for sliced now that i think about it
 
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.
 
145? then what do you do with it? the oven?
 
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.
 
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.
 
i guess it continues to cook in the foil?
 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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