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.

J'ville Grill · 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. Downloads: 0 Uploads: 0	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 __________________ UDS, Weber Performer, 18" Weber Silver, and a Smokey Joe. (I have a human-child too)

01-04-2013, 11:18 PM	#2
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I'd pull, cool, & reheat to serve. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, 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. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-04-2013, 11:44 PM	#5
brewerjamie15 Full Fledged Farker Join Date: 08-16-10 Location: Milwaukee, WI. Downloads: 0 Uploads: 0	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. __________________ UDS, Weber Performer, 18" Weber Silver, and a Smokey Joe. (I have a human-child too)

01-05-2013, 06:28 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-05-2013, 07:06 AM	#7
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	^ +1 as above... __________________ Humphrey's DownEast Beast W/BBQ Guru

01-04-2013, 11:23 PM	#3
Jbomb On the road to being a farker Join Date: 09-12-07 Location: Carbon Cliff, IL Downloads: 0 Uploads: 0	Very good question.

01-05-2013, 07:41 AM	#8
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	Go Pack! __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com

01-05-2013, 07:57 AM	#9
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston Downloads: 1 Uploads: 0	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! __________________ Big Joe Kamado WSM 22.5" wsm mini

01-05-2013, 08:09 AM	#10
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	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!!!!!!!!!!!! __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

01-05-2013, 08:13 AM	#11
pbj On the road to being a farker Join Date: 09-03-12 Location: Hopkins, MN Downloads: 0 Uploads: 0	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 __________________ Am I tough? Am I strong? Am I hard-core? Absolutely. Did I whimper with pathetic delight when I sank my teeth into my first brisket? You betcha. Chargriller Pro w/SFB 3 generic digital thermometers

01-05-2013, 08:35 AM	#12
JonM106 Knows what a fatty is. Join Date: 09-24-12 Location: Milwaukee Downloads: 0 Uploads: 0	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' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I might try and pull in chunks though and definitely save the juice to pour back over. __________________ Jason "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". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-05-2013, 11:51 AM	#14
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	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! __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP