- May 9, 2010
- 418
- 426
Hello, I have a question about doing pulled pork. I think I am going to finally try it this weekend.
I keep reading that you need to rest the pork for a couple hours before shredding.
I haven't decided if I'm going to foil (braise) my pork or not. I've seen videos of it done both ways and they all come out looking good it seems no matter what method you decide to use.
I keep seeing people say you need to wrap it and put in a cooler with towels for the rest. So is that with any pulled pork, regardless if it was wrapped (for the braise) or not? I guess I'm just wondering if I end up placing my butt in a disposable foil pan for the braising part of the cook, do I then take the meat out when it hits 195-205 and then wrap that in foil, then place in a cooler?
Do you have to use a cooler at all? Wonder if I have an oven free? Could I just leave the pork in the disposable pan and stick in the oven set to 170 for a couple of hours, or would that not have the same result/effect as the cooler method?
I keep reading that you need to rest the pork for a couple hours before shredding.
I haven't decided if I'm going to foil (braise) my pork or not. I've seen videos of it done both ways and they all come out looking good it seems no matter what method you decide to use.
I keep seeing people say you need to wrap it and put in a cooler with towels for the rest. So is that with any pulled pork, regardless if it was wrapped (for the braise) or not? I guess I'm just wondering if I end up placing my butt in a disposable foil pan for the braising part of the cook, do I then take the meat out when it hits 195-205 and then wrap that in foil, then place in a cooler?
Do you have to use a cooler at all? Wonder if I have an oven free? Could I just leave the pork in the disposable pan and stick in the oven set to 170 for a couple of hours, or would that not have the same result/effect as the cooler method?