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Smoked Pulled Pork - Cooking a couple days early

post #1 of 5
Thread Starter 

Sorry guys if I'm posting to the wrong thread.  My wife recently lost her grandfather and I'm volunteering to help out by smoking up some pork butt/shoulder to make a bunch of smoked, pulled port to feed the family after the viewing.  Obviously, I would like to smoke it the day or two before the viewing so I don't smell up the funeral home.  I've never had a need to store my pulled pork up for an extended time to later be "presented to guests".  What is going to be the best option?


Do I smoke the meat for 6+ hours, but not all the way up to the full recommended heat...only to finish a couple of days later in an oven?  Or is it better to cook it all the way and then store shredded?


I would love ANY and ALL feedback as soon as you're able to share.  I'm going to be smoking these butts in the next day or two.

post #2 of 5
First off my condolences to you and your wife on the passing of her grandfather. Now this is what I just did this weekend for some pulled pork for a birthday lunch today and a baby shower tomorrow night. I fully cooked the shoulder to an it of 203 degrees. I cooked it in a pan so I could collect all the juices then I strained the liquid and stored it in a container. I placed the pulled pork in a crockpot in the fridge and when I started warming it up today poured some of my captured juiced and mixed in. Got another crock pot full of pulled pork and some juice to add back in tomorrow. All of my co-workers raved how good it was and 6 of them at over 9lbs of meat lol. I am sure you will get better advice from more accomplished smokers and people smarter then me but thought I would share and it did work well.
post #3 of 5

Definately smoke and Pull the meat. You can reheat in simmering water in bags, in a covered pan in a 325°F Oven or in a Crock Pot on High to 165 and reduce to Warm to hold. Add any Drippings and Apple Juice or Finishing Sauce to make it moist. Serve sauce on the side. If you need any help determining how much to make, just ask...JJ

post #4 of 5

I'm doing the same for a work luncheon next week.  I will smoke it to completion, pull/shred it, then store in vacuum bags until the event, and warm up in a crock pot.  I too plan to keep the juice from the foil pack used during the last hours of the smoke, and will add that back to the crockpot, and will monitor the final product for moistness and add apple juice if necessary.

post #5 of 5
Thread Starter 

Thank you so much for the response, Greg1, Chef Jimmy J and vwaldoguy!  I really appreciate all your feedback.  I'm kind of thinking the best route would be to go with the Crockpot - since it can stay warm when we're all at the funeral home and will be less risky than an oven.  I really, really appreciate your help.  Takes a little stress out of everything!  :)

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