pulled pork cook and pull night before?

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Smoke Blower
Original poster
Apr 16, 2006
Northern IL
I am wondering I want to do pull pork next weekend with my new double barrel but with it still being a learning experence for me I still have to watch it more then my old one. What am wondering is if I want to have pulled pork done for about Sunday afternoon for the NASCAR race can I cook my shoulder on Saturday and pull it that night and put in the the fridge till the next day. Then the next day pull it out and let it get to room temp and then put in the pan for the finishing sause and warm it up in there?

The other reason I am asking this is becuase from our hog I have about a 16lb one in the freezer and for that one I would like to put it up when I get home from bowling on Friday night have it pulled on Satruday night and get a good nights rest for when the family would come over that Sunday.
Good luck with the new double barrell by the way.
Nice Job on the construction
Did the fire grate go into meltdown ?
I just thought something heavier would last longer. Just my 2cts
I agree, pull it when its warm. I like to add just a touch of sauce to add some flavor and then let it sit over night. My family actually thinks it is better the next day. Also don't forget the slaw ....
veener, If you pull it out of the fridge and you plan on heating it back up, there's no real need to let it sit at room temp. for an hour. Just put your pulled pork in a pan that you can reheat your pork in. Take it straight from the fridge to the preheated oven. I like to put about 2 lbs. of pulled pork into a food saver bag, give it a squirt of finishing sauce and then vacuum seal it. Put the bags into the fridge and then the next day drop a couple of bags into a pot of boiling water or cut a slit in the top of the bag and toss it into the microwave on the "reheat" setting. Pour the reheated pulled pork into a serving bowl and add some more finishing sauce or just let folks add what they want to their sammich.
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