Cook now, serve later?

Discussion in 'Pork' started by 21pearl, Sep 19, 2008.

  1. 21pearl

    21pearl Newbie

    I am NOW cooking a bone-in pork shoulder for a dinner party tomorrow. I started it at 5:15 CST and it is just now to 130 degrees. I'm about to put it in the oven when it reaches 150 or so. What is the best way to serve it up tomorrow just as it was just coming off the smoker....Fresh? I need advice!
  2. bcfishman

    bcfishman Meat Mopper SMF Premier Member

    Wait til it gets to 165 before you foil if you have the time.

    You can use a crock pot, do the bags and boil, reheat in covered dish in oven.

    How bout some pics already.
  3. daddio

    daddio Meat Mopper

    when you foil and go to the oven,take it up to 190 to 200 seal up good in the foil let cool a bit then in fridge. next day we have put them in oven still sealed up at 350 for about an hour then open up and pull,should do nicely. good luck
  4. 21pearl

    21pearl Newbie

    Is it okay to put off pulling the pork until tomorrow?
  5. 21pearl

    21pearl Newbie

    Thanks DADDIO. Exactly what I was looking for!!!!

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