The BBQ BRETHREN FORUMS. - View Single Post

Elfmaze · 05-06-2013, 09:22 PM

I usually start my rib tips in a slow cooker with some green enchilada sauce the night before a BBQ for my pulled pork.

We needed the pulled pork earlier for the ABT prep so I started a Shoulder today at about 2. Its only to 198 and not moving real fast. the liquid in the pot is boiling around it.

I am trying to figure if I sit up and wait for 205.... And if so, Do I chill the pork over night until serving tomorrow at 2pm? or do I leave it in the crock pot on warm until tomorrow am to pull it and start reducing my sauce?

I didn't really think of the timing on this one. Usually by the time I finish the sauce its ready to serve on BBQ day

05-06-2013, 09:22 PM	#1
Elfmaze On the road to being a farker Join Date: 03-17-11 Location: Allentown PA	Timing issue do i sleep on it? I usually start my rib tips in a slow cooker with some green enchilada sauce the night before a BBQ for my pulled pork. We needed the pulled pork earlier for the ABT prep so I started a Shoulder today at about 2. Its only to 198 and not moving real fast. the liquid in the pot is boiling around it. I am trying to figure if I sit up and wait for 205.... And if so, Do I chill the pork over night until serving tomorrow at 2pm? or do I leave it in the crock pot on warm until tomorrow am to pull it and start reducing my sauce? I didn't really think of the timing on this one. Usually by the time I finish the sauce its ready to serve on BBQ day