Pulled Pork

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I wrap the pp in foil the place in the oven at 200* and let it come up to temp slowly. It’s takes a couple hours, but tastes as good as the day it was pulled.
 
When doing mine for big dinners or gatherings it’s always the day before. I always do a pan of broth under my pork when smoking. I use pork or chicken broth and let that meat and Smokey goodness turn it to golden delight. I pull the meat when ready and put in frig overnight. The juice goes in the frig to defat the next morning. For hearing I put it in a toaster pan (or crock pot is smaller amount) and mix in some of that golden Smokey broth. It’s money!!
 
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I always try to do it the day before since it usually is a long process. And there are lots of awesome ways to heat the next day. I usually do some sauce in a crockpot but you could do sous vide or use the suggestions above.

Especially with long smokes I love the meal more the second day anyway. Not smoked out!
 
Nothing wrong with the day before, done it many times

Gary
 
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