Internal temp for slicing pork shoulder and chuck roast.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

CelticT12

Newbie
Original poster
Mar 3, 2024
7
3
Hi all,newbie here,while we really like pulled pork shoulder and chuck roast,what's a good temp for slicing these meats,I usually let them go 203 f or so for pulling but would like to slice next time I cook,
thanks in advance.
 
  • Like
Reactions: JLeonard
Well, how I like it and how you like it may differ. For slicing, I go to where a chuck just starts to act a bit tender and then pull and rest before slicing. For butts/shoulders, 185 seems to work well for me. But again, that's where I like them.

You can always take it off, slice a bit and see if it needs a little more time.
 
  • Like
Reactions: JLeonard
For sliced pork I like 175-180. Good stuff!
Never tried it with chuck.
 
Here's something you may or may not be interested in . I love a good sliced pork roast .
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky