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Looking for Pulled Pork opinions

post #1 of 13
Thread Starter 

I am going to be making some pulled pork for the Steeler game on Sunday. Looking to do something around 10. Going to buy some pork butt today. I followed a WIKI for doing Canadian bacon and it turned out dry. I was told I should have pulled it earlier than I did. What are opinions for how I should do this pulled pork so that I don't have a bunch of dry pork for my friends. Also, I will be doing this on Saturday. Should I shred it when done smoking or should I shred it after rewarming? What is the best way to rewarm it on Sunday?

There are way too many threads for me to read and I have always had luck following the personal advise I get by asking.

 

 

 

 

post #2 of 13

Pull after cooking and steaming to heat will assure you of moist pork for your guest.

post #3 of 13

Here is how I do pulled pork....works great every time!!

 

I put the pulled stuff in a tupperware type tub and nuke it covered to reheat with some more finishing sauce.

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

 

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

 

Craig

 

 

post #4 of 13
Quote:
Originally Posted by fpnmf View Post

Here is how I do pulled pork....works great every time!!

 

I put the pulled stuff in a tupperware type tub and nuke it covered to reheat with some more finishing sauce.

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

 

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

 

Craig


Thanks Craig---I couldn't find it.

 

That is the one My Son & I both use---Works great !

 

 

Bear

 

post #5 of 13

Craig got you covered but, with all due respect, I prefer to reheat in a Crock Pot, if you have one, with finishing sauce and any de-fatted meat juices on high up to a temp of 165*F then reduce the heat to warm and let the crew help themselves to Sammies, warm Sauce and sides. If you are doing a large batch say more than 4 lbs a Microwave can dry some of the meat and give it a funky flavor...JJ

post #6 of 13
Quote:
Originally Posted by Chef JimmyJ View Post

Craig got you covered but, with all due respect, I prefer to reheat in a Crock Pot, if you have one, with finishing sauce and any de-fatted meat juices on high up to a temp of 165*F then reduce the heat to warm and let the crew help themselves to Sammies, warm Sauce and sides. If you are doing a large batch say more than 4 lbs a Microwave can dry some of the meat and give it a funky flavor...JJ



I agree about the large quantities in the MW.

 

Just the two of us here and what doesn't get eaten within a few days get vac packed by the pound,frozen and reheated in hot (not boiling) water.

 

  Craig

 

post #7 of 13
Quote:
Originally Posted by fpnmf View Post



I agree about the large quantities in the MW.

 

Just the two of us here and what doesn't get eaten within a few days get vac packed by the pound,frozen and reheated in hot (not boiling) water.

 

  Craig

 


Like at Craig's house---Only two of us here.

 

We take just the amount that is going to be in one sammy, and nuke it for a very short time---not much longer than one minute.

 

If we are going to heat a batch up for a bunch of guests, we will use the crock pot.

 

Bear

 

post #8 of 13

All of the above!

post #9 of 13
Quote:
Originally Posted by Chef JimmyJ View Post

Craig got you covered but, with all due respect, I prefer to reheat in a Crock Pot, if you have one, with finishing sauce and any de-fatted meat juices on high up to a temp of 165*F then reduce the heat to warm and let the crew help themselves to Sammies, warm Sauce and sides. If you are doing a large batch say more than 4 lbs a Microwave can dry some of the meat and give it a funky flavor...JJ

My option would be the crock pot. I don't radiate my food.

JC1947
 

 

post #10 of 13
Quote:
Originally Posted by JC1947 View Post

My option would be the crock pot. I don't radiate my food.

JC1947



Radiation doesn't hurt anything, JC:

 

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post #11 of 13
Thread Starter 

Another question I have is about cutting the butt in half. Would it hurt anything if I cut it in half to cook it? We just picked one up that weighs exactly 10 pounds. I thought it would be better to deal with 2 five pound pieces than the one big one. Looking to cut the cook time in half that way.

post #12 of 13
Quote:
Originally Posted by custom99 View Post

Another question I have is about cutting the butt in half. Would it hurt anything if I cut it in half to cook it? We just picked one up that weighs exactly 10 pounds. I thought it would be better to deal with 2 five pound pieces than the one big one. Looking to cut the cook time in half that way.


Won't hurt anything.

 

It will take less time, and you'll get extra Bark.

 

Give her a try.

 

Don't forget the Qview!

Bear

 

post #13 of 13
Thread Starter 

Thanks Bear, The bark is my favorite part so I cant go wrong there then.

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