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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-24-2013, 12:35 PM   #1
mfaust2807
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Default Sliced Pork....How do you make it?

Hey Everyone - I need some advice please! I love sliced pork but I'm not real sure how to do it? What cut of meat? What finishing Temp?

I do pulled pork a lot and use the typical Butt cooked at 250 until meat temp hits 190....let it rest and then pull it to shreds.

Do I use a Butt for sliced pork? I've got to think at 190 it will be too soft to slice, right?

Any help is appreciated!
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Old 09-24-2013, 12:41 PM   #2
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You can use different cuts of pork for slices.

You can slice pork butt if you want. Just cook it till 180-185 and slice. Some also slice when it is done for pulled pork, just make sure you have a sharp knife to do it.
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Old 09-24-2013, 12:43 PM   #3
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You must be getting some crazy juicy pork butts to be able to take off at 190 for pulling. That would actually be my go to temp for slicing. For pulling I have to take it to at least 200 - 203ish before it's ready. Maybe try 180 for slicing?
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Old 09-24-2013, 12:44 PM   #4
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I pulled this butt at around 170. It sliced beautifully, and was quite good as is.



It is a roast, after all. Only time I did a butt though. For sliced pork, I usually do loins and take them to 140.
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Old 09-24-2013, 12:50 PM   #5
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Hams, loins too
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Old 09-24-2013, 01:25 PM   #6
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Sliced Pork Butt. MMMMMM

When I did my last sliced Butt it was pulled around 175. These temps may work for us. But for your first attempt try slicing at 170 see how you like it. Than more up to 175 than 180. Giving you more excuses to BBQ.
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Old 09-24-2013, 01:48 PM   #7
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You guys ROCK! I've never had so many replies to a post on a BBQ forum in such a quick time! Glad to have the help and feedback. I'll let you all know how it turns out!
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Old 09-24-2013, 02:05 PM   #8
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Ahhh let me think...... Cook to 190 and use a knife
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Old 09-24-2013, 04:13 PM   #9
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i think i would just start out with pork steaks.. and smoke them.. add a lil sauce maybe.. and there you go! lol
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Old 09-24-2013, 04:49 PM   #10
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Sliced Pork....How do you make it? Like this?





Pull at 165 tent for a 1/2 hour slice and devour. My favorite way to cook it.
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Old 09-24-2013, 05:05 PM   #11
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Quote:
Originally Posted by Bludawg View Post
Ahhh let me think...... Cook to 190 and use a knife
Couldn't have put it any better
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Old 09-24-2013, 05:38 PM   #12
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Quote:
Originally Posted by Bludawg View Post
Ahhh let me think...... Cook to 190 and use a knife
Quote:
Originally Posted by Diesel Dave View Post
Couldn't have put it any better


You dorks, lol.

Don't mind them, they've been huffing too much smoke today.
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Old 09-24-2013, 05:41 PM   #13
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Quote:
they've been huffing too much smoke today.
At least it was thin blue smoke
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Old 09-24-2013, 06:23 PM   #14
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you could always do a tenderloin, but pull it off around 165 or so.
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