sliced pork vs pulled pork

Maldito2 · 10-30-2008, 05:27 AM

My wife prefers her pork to be sliced and not pulled. This weekend I am going to do 2 pork shoulders. One for her (sliced) and one for me (pulled). Is there anything different I need to do to keep hers firm enough to slice? I read somewhere (can't find it now) that all I need to do is not bring the internal temp up as high as for the pulled pork.

thanks

Pitbull · 10-30-2008, 06:49 AM

Well on the pulled you take it off at 195-200 degrees. I'm not 100% certain on the sliced, but I'd think 175-180 should do it. If it were a loin I'd say 140, but that's a different cut.

Captain Caveman · 10-30-2008, 07:28 AM

Quote:

Originally Posted by Maldito2

My wife prefers her pork to be sliced and not pulled. This weekend I am going to do 2 pork shoulders. One for her (sliced) and one for me (pulled). Is there anything different I need to do to keep hers firm enough to slice? I read somewhere (can't find it now) that all I need to do is not bring the internal temp up as high as for the pulled pork.

thanks

I take sliced to 180-185.

Pitbull · 10-30-2008, 07:42 AM

I was close...

Rightstuff · 10-30-2008, 07:52 AM

Quote:

Originally Posted by Pitbull

Well on the pulled you take it off at 195-200 degrees. I'm not 100% certain on the sliced, but I'd think 175-180 should do it. If it were a loin I'd say 140, but that's a different cut.

I agree. Maybe even up to 185 for the sliced and 205 for pulled.

Maldito2 · 10-30-2008, 08:06 PM

Thanks guys.

This is my first time cooking pork shoulder. I bought two at about 4.5lb each. The way I figure it, they should take somewhere between 5-8 hours to cook at 225*F. Does that sound about right?

vr6Cop · 10-31-2008, 11:15 AM

I would count on around 8 hours for them. I've found that the smaller butts take longer per pound to cook than the bigger ones. My 8.5#'ers usually run around 1.75hrs/lb, while the ones I do under 5# run about 2hrs/lb

KC_Bobby · 10-31-2008, 11:37 AM

One thing I've noticed about time it takes to cook a product ... depends on what it's being cooked in. Seems that it doesn't take me near as long as some people to cook at butt at 235 in my smoker. Could be because of the moisture level in there - not sure. I'm about a pound every 70-75 minutes at 235 to get to 200 internal on pork.

What are you cooking on? Maybe someone with the same or similar cooker can help out.

Maldito2 · 10-31-2008, 08:04 PM

Thanks guys I will let you all know how it turns out tomorrow. I will try to post some pics

10-30-2008, 05:27 AM	#1
Maldito2 Found some matches. Join Date: 10-26-08 Location: Jacksonville, Fl	sliced pork vs pulled pork My wife prefers her pork to be sliced and not pulled. This weekend I am going to do 2 pork shoulders. One for her (sliced) and one for me (pulled). Is there anything different I need to do to keep hers firm enough to slice? I read somewhere (can't find it now) that all I need to do is not bring the internal temp up as high as for the pulled pork. thanks

10-30-2008, 06:49 AM	#2
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	Well on the pulled you take it off at 195-200 degrees. I'm not 100% certain on the sliced, but I'd think 175-180 should do it. If it were a loin I'd say 140, but that's a different cut. __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

10-30-2008, 07:42 AM	#4
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	I was close... __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

10-31-2008, 11:15 AM	#7
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	I would count on around 8 hours for them. I've found that the smaller butts take longer per pound to cook than the bigger ones. My 8.5#'ers usually run around 1.75hrs/lb, while the ones I do under 5# run about 2hrs/lb __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

10-31-2008, 11:37 AM	#8
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	One thing I've noticed about time it takes to cook a product ... depends on what it's being cooked in. Seems that it doesn't take me near as long as some people to cook at butt at 235 in my smoker. Could be because of the moisture level in there - not sure. I'm about a pound every 70-75 minutes at 235 to get to 200 internal on pork. What are you cooking on? Maybe someone with the same or similar cooker can help out. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

10-30-2008, 08:06 PM	#6
Maldito2 Found some matches. Join Date: 10-26-08 Location: Jacksonville, Fl	Thanks guys. This is my first time cooking pork shoulder. I bought two at about 4.5lb each. The way I figure it, they should take somewhere between 5-8 hours to cook at 225*F. Does that sound about right?

10-31-2008, 08:04 PM	#9
Maldito2 Found some matches. Join Date: 10-26-08 Location: Jacksonville, Fl	Thanks guys I will let you all know how it turns out tomorrow. I will try to post some pics

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