Pork Shoulder Advice

[iljeff]

So I'm doing my first pork shoulder for a party this weekend.  The shoulder is 8 lbs, bone-in.  I am planning on doing the shoulder on Friday and then warming it on Saturday.  I'm trying to decide if should I take it out at 203-205 on Friday, pull it and then warm the meat Saturday or take it off the smoke at 190-195 and then get it up to temp on the gas grill on Saturday.  Any advice would be appreciated.

 

[pit 4 brains]

If you want to do it on Friday and serve on Saturday, then I suggest that you take it all the way and pull it. You can bag it up in ziplocks or vac-seal with some reserved juices and refrigerate or freeze it. If you have a good vacuum pack, you can simply reheat in hot water and it will be good as new. You can do the same with the ziplock, but it had better be sealed or your going to have a mess. 

Pulled pork and pulled beef reheat very well if sealed up properly with a little of their juices added back in.

 

[matchew]

Exactly what P4B said.

Sometimes I reheat in a crock pot with all the juices that were saved.  

 

[anglerman]

pit 4 brains nailed it, vacuum seal and reheat by sticking the bag into hot water. Did it yesterday at work

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• anglerman
• Aug 24, 2017