Pulled Pork Question- need help ASAP

brewerjamie15 · 01-04-2013, 11:16 PM

Forgive my ignorance, but I need your help. I'm mostly done with my pork shoulder, the internal temp is sitting at 180. Not much longer and I'm going to test for tenderness.
This is Friday night, 11:15pm. This shoulder is for pulled pork sandwiches Saturday at around 5pm. (there's a football game I want to see. GO PACKERS!)
When the bone pulls clean, and very little resistance to a probe, do I just pull the whole thing and rest it in a pot till room temp, then fridge? OR should I put this puppy in a cooler wrapped well in towels and foil, wait to pull?
I need suggestions quickly, I'm a bit overwhelmed right now.

THANKS

gtr · 01-04-2013, 11:18 PM

I'd pull, cool, & reheat to serve.

Jbomb · 01-04-2013, 11:23 PM

Very good question.

Callahan-que · 01-04-2013, 11:31 PM

Quote:

Originally Posted by gtr

I'd pull, cool, & reheat to serve.

Same here, you've got a while to go before you serve.

brewerjamie15 · 01-04-2013, 11:44 PM

That's the plan. I wasn't sure if I needed to rest this beast first, but I'm not going to. It's got lots of juice in the pan I have it in. I injected it a bit and then when it went to foil, I added some nice juice I made. A bit of coca-cola, pineapple juice, and some orange juice.
Thanks for the help brothers.

Ron_L · 01-05-2013, 06:28 AM

I agree with the gang. Plus, save the juice from the foil and add it back in to the pork when you reheat it. You may have to de-fat it first.

IamMadMan · 01-05-2013, 07:06 AM

^ +1 as above...

Twelvegaugepump · 01-05-2013, 07:41 AM

Go Pack!

Freddy j · 01-05-2013, 07:57 AM

200-205degrees has been the magic # for me. I would pull before I refrigerate , don't thinks I'd want to reheat whole (to big a piece of meat, risk drying out). Great food for a game!

Bluesman · 01-05-2013, 08:09 AM

I have done it were it came off the cooker rested in a cooler and then into the fridge. I pulled it cold the next day and the fat was really easy to find. Put it into a slow cooker added some apple juice and lit er up. cam out great. I don't think it's possible to screw up pork.......is it

and GO PACK GO!!!!!!!!!!!!

pbj · 01-05-2013, 08:13 AM

I can get about 5 hours +/- in foil in a cooler and it is still almost too hotto pull by hand. Pull it and put it in the refrigerator. Reheat slowly with some juice.

I really replied just to say GO VIKINGS
Curly

JonM106 · 01-05-2013, 08:35 AM

Definitely pull and refrigerate then reheat. Putting the whole thing in the fridge might not let it cool fast enough and you'll potentially have it in the "danger zone" for a while.

And I brought a beautiful pork butt to the party for the last Packers/Vikings game. It was a hit. GO PACK GO!!

fingerlickin' · 01-05-2013, 11:41 AM

I might try and pull in chunks though and definitely save the juice to pour back over.

BBQ Bandit · 01-05-2013, 11:51 AM

Just to aid the cololing process - just break it down into fourths (quarter it) and re-bag it with the additional liquids.

If you have a vac-sealer; leave the bags open (to vent heat) during the cooling process.
Have used those "blue thermo refreeze cooler blocks" to accelerate cooling.
Once cold - seal away.

Next day - boil in a bag = fresh goodness!

01-04-2013, 11:16 PM	#1
brewerjamie15 Full Fledged Farker Join Date: 08-16-10 Location: Milwaukee, WI.	Pulled Pork Question- need help ASAP Forgive my ignorance, but I need your help. I'm mostly done with my pork shoulder, the internal temp is sitting at 180. Not much longer and I'm going to test for tenderness. This is Friday night, 11:15pm. This shoulder is for pulled pork sandwiches Saturday at around 5pm. (there's a football game I want to see. GO PACKERS!) When the bone pulls clean, and very little resistance to a probe, do I just pull the whole thing and rest it in a pot till room temp, then fridge? OR should I put this puppy in a cooler wrapped well in towels and foil, wait to pull? I need suggestions quickly, I'm a bit overwhelmed right now. THANKS __________________ Weber Performer, Stick Burner, Smokey Joe, Heck. I'll cook on anything.

01-04-2013, 11:18 PM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I'd pull, cool, & reheat to serve. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-04-2013, 11:44 PM	#5
brewerjamie15 Full Fledged Farker Join Date: 08-16-10 Location: Milwaukee, WI.	That's the plan. I wasn't sure if I needed to rest this beast first, but I'm not going to. It's got lots of juice in the pan I have it in. I injected it a bit and then when it went to foil, I added some nice juice I made. A bit of coca-cola, pineapple juice, and some orange juice. Thanks for the help brothers. __________________ Weber Performer, Stick Burner, Smokey Joe, Heck. I'll cook on anything.

01-05-2013, 06:28 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I agree with the gang. Plus, save the juice from the foil and add it back in to the pork when you reheat it. You may have to de-fat it first. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

01-05-2013, 08:09 AM	#10
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	I have done it were it came off the cooker rested in a cooler and then into the fridge. I pulled it cold the next day and the fat was really easy to find. Put it into a slow cooker added some apple juice and lit er up. cam out great. I don't think it's possible to screw up pork.......is it and GO PACK GO!!!!!!!!!!!! __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

01-04-2013, 11:23 PM	#3
Jbomb On the road to being a farker Join Date: 09-12-07 Location: Carbon Cliff, IL	Very good question.

01-05-2013, 07:06 AM	#7
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	^ +1 as above...

01-05-2013, 07:41 AM	#8
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Greenville, WI Name/Nickname : Kevin	Go Pack!

01-05-2013, 07:57 AM	#9
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston	200-205degrees has been the magic # for me. I would pull before I refrigerate , don't thinks I'd want to reheat whole (to big a piece of meat, risk drying out). Great food for a game!

01-05-2013, 08:13 AM	#11
pbj Full Fledged Farker Join Date: 09-03-12 Location: Hopkins, MN Name/Nickname : Curly	I can get about 5 hours +/- in foil in a cooler and it is still almost too hotto pull by hand. Pull it and put it in the refrigerator. Reheat slowly with some juice. I really replied just to say GO VIKINGS Curly __________________ Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR]

01-05-2013, 08:35 AM	#12
JonM106 Knows what a fatty is. Join Date: 09-24-12 Location: Milwaukee	Definitely pull and refrigerate then reheat. Putting the whole thing in the fridge might not let it cool fast enough and you'll potentially have it in the "danger zone" for a while. And I brought a beautiful pork butt to the party for the last Packers/Vikings game. It was a hit. GO PACK GO!!

01-05-2013, 11:41 AM	#13
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I might try and pull in chunks though and definitely save the juice to pour back over. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-05-2013, 11:51 AM	#14
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Just to aid the cololing process - just break it down into fourths (quarter it) and re-bag it with the additional liquids. If you have a vac-sealer; leave the bags open (to vent heat) during the cooling process. Have used those "blue thermo refreeze cooler blocks" to accelerate cooling. Once cold - seal away. Next day - boil in a bag = fresh goodness! __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD