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pulled pork questions?

post #1 of 9
Thread Starter 

I have a 20 lb whole shoulder. I have done quite a few pork butts, but this weekened I need to have one ready for 4-5 pm tomorrow and the other 2-3 pm on sunday . I need to sleep , but I want this to be done tomorrow.   The other question is what is the best way to preserve a butt for the next day and be able to present it fresh?

post #2 of 9
Thread Starter 

I have my alarm et for 3:30 am I cut the shoulder into 2 roasts to make them a bit easier to handle I also have a 7 or 8 lb venison roast I may throw on wrapped in bacon for future use (this to save wood). I am using a homemade brick smoker and will try to get pics but it may be dark when I fire it up.

post #3 of 9

Go ahead & do them both together.  PP reheats beautifully!  Smoke the roasts to 165*, foil and take to 205*.  Rest wrapped in towels in a cooler for at least 1 hour and up to 4 hours, open and shred (I do it by hand).  Once everything is cool, place Sunday's portions into ziplocks and stick it in the fridge. 


Options for reheating:


  1. Microwave
  2. Stove top in a large skillet with a splash of apple juice or BBQ sauce of choice
  3. Place in covered pan/dish with apple juice and warm in the oven at 200* for 30-45 min.



post #4 of 9

I just had the same situation. I needed to do two roasts. One for Wednesdays work potluck  and one for Thursdays potluck. I did them both Tuesday night. I pulled them both and put one in the refrigerator in a ziplock bag. I rewarmed Thursdays in a crockpot on low. I was concerned it would dry out. No worries, set on low for 4 hours before the luncheon on Thursday and it turned out fantastic.


post #5 of 9
Thread Starter 

thanks for the advice. I started the butt's at about 5:30 this morning did not leave room for the venison so that will have to wait until later/tomorrow . I have used the oven on low in the past and will probably use that method. thank you

post #6 of 9
Thread Starter 

both roasts are over 170 now gonna foil andd hopefully they will be done in a few hours. The neighbors are starting to salivate and ask what I'm cooking and when they will be ready :)

post #7 of 9
Thread Starter 


post #8 of 9
Thread Starter 

severe thunderstorm/tornado watch  just enacted ...meat is gonna have to be done don't need it blowing away

post #9 of 9

Wrap them and put them in the oven at 225 to finish them off. I did that for the first time the other night and it worked wonderfully


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