First timer with pulled pork--what to do next? lots of questions

Discussion in 'Pork' started by lenm, May 20, 2015.

  1. lenm

    lenm Newbie

    Hello all, I just started smoking two weeks ago--smoked 4 slabs of brisket and they were a hit, thanks to all the wonderful suggestions from the great smoking experts on this forum.

    I read up on the forum and tried pulled pork for the first time following all of the wonderful suggestions, I'm left with several questions.

    1. I pulled one of the butts and don't know what to do next since I'm not serving until tomorrow. I just wrapped it back in the foil. Do I refrigerate it like that or do I put in the finishing sauce before I refrigerate and warm before serving?

    2. I left the second butt whole, foiled it and wrapped it in towel. Do I warm it in conventional oven before I pull? What do I do with the dark parts ( bark)? With the first one, I separated the meat with the bark attached.

    3. I also need help with the finishing sauce. I've read up on vinegar vs. apple cider or both. Which is best and how do I use it with the pulled pork?

    Thank you all so much.  I am enjoying this smoking hobby.  I appreciate your patience in answering my questions.
  2. oddball

    oddball Smoke Blower

    Just seal it up and put it in the fridge.

    I always pull it and the store.  After it's cool/cold, it will be harder to pull.  And it would be much hardware to reheat a full roast then simply the pulled meat.

    You can add the sauce before storage or before reheating.  It's simply a way to add back moisture that is lost and/or add some additional flawor.

    As for the type of sauce, try both and decide which you like.  There isn't a "best", there is only what you like.  Most recipes are only a starting point anyway, as most people modify to suit there needs or tastes.
  3. smokesontuesday

    smokesontuesday Smoking Fanatic

    Pull it all and store it that way. It'll even freeze pretty well if you don't put the finishing sauce on till you warm it up.

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