Elfmaze
Knows what a fatty is.
- Joined
- Mar 17, 2011
- Location
- Allentow...
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
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