Pulling Pork?

SteelSmokin · 05-19-2010, 08:04 AM

Here's the question I smoked a pork butt on Sunday but didn't pull it I want to do it tonight do I reheat it or just do it cold then reheat witch seems like the hard way any opinions?

sroxberg · 05-19-2010, 08:15 AM

When I prepare a Pork Shoulder for serving a a future date I do the following.

1. I pull the meat while it's hot.
2. I then take softball size handfulls and wrap them in plastic wrap. Be very carefull to not pack it together. You want it loose so that the heat escapes quickly, you need to move it from 140 degrees to 40 degrees (the danger zone when germs grow) as quickly as possible.
3. I place the balls with space between them on a cookie sheet and then set that in the freezer. I don't let them freeze but keep checking them until they get to 40.
4. At forty degrees the balls are gathered and placed into either plastic tupperware, the disposable kind, or 2 gallon zip loct bags and placed in the fridge.
5. If I'm reheating all of it I would use a dutch oven with a tight lid, add 1/4 cup of water or liquid of choice to create a moist environment. Put the lid on it and into to the oven at 200 to 225.
6. Service when it is back over 160. Stir now and again.
7. I use the dutch oven as the mother load and transfer smaller batches to a crock pot to keep it hot and serve from.

Hope that helps, if the entire Butt is already chilled I'l sure someone will chime in.

chibi · 05-19-2010, 08:20 AM

I always pull mine right out of the smoker because it is easier. Are you going to use the whole butt for a meal then reheat and pull. if only some of it I would cut some off and then reheat then pull. A lot better to pull warm. it can be done cold just more work.

Professor · 05-19-2010, 08:35 AM

I am hoping to smoke a pork shoulder this weekend. What temperature do you let the meat get to before pulling?

stiffy · 05-19-2010, 08:40 AM

The FDA recommends pork to be at 160 before consuming, I usually like to take it a bit higher than that at 190*, then I take it off drum, let it rest, and then pull.

FltEng · 05-19-2010, 08:55 AM

If your going to pull the pork you really should get it to 190-195 degrees if you want to slice it about 175 will do the trick. Also I always put mine wrapped in foil into a cooler for at least 1.5 hours before pulling or slicing.

05-19-2010, 08:04 AM	#1
SteelSmokin Full Fledged Farker Join Date: 10-21-09 Location: Sharpsville,PA Downloads: 0 Uploads: 0	Pulling Pork? Here's the question I smoked a pork butt on Sunday but didn't pull it I want to do it tonight do I reheat it or just do it cold then reheat witch seems like the hard way any opinions?

05-19-2010, 08:20 AM	#3
chibi Full Fledged Farker Join Date: 06-14-06 Location: ftcollins,Co Downloads: 0 Uploads: 0	I always pull mine right out of the smoker because it is easier. Are you going to use the whole butt for a meal then reheat and pull. if only some of it I would cut some off and then reheat then pull. A lot better to pull warm. it can be done cold just more work. __________________ CHIBI-Q comp team. Vertical insulated charcoal dropping clone. Homemade offset. Traeger LilTex for winter cheating. <>< Remember when you get in the storms of life that's when you have to learn to dance in the rain.

05-19-2010, 08:35 AM	#4
Professor Knows what a fatty is. Join Date: 03-18-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	I am hoping to smoke a pork shoulder this weekend. What temperature do you let the meat get to before pulling? __________________ Custom Offset Gatorpit (40X24" main chamber, 24X24" firebox) Weber Kettle Weber Silver Genesis [B][COLOR=Red]Red Thermapen (fastest and most accurate)[/COLOR][/B]

05-19-2010, 08:40 AM	#5
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	The FDA recommends pork to be at 160 before consuming, I usually like to take it a bit higher than that at 190, then I take it off drum, let it rest, and then pull. __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend*, 22.5" 3 Wheeler B(1980)

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Pulling Pork for a crowd	BubbaBones	Catering, Vending and Cooking For The Masses.	17	04-08-2009 06:53 AM
Pulling some Pork	MEAT	Q-talk	13	02-10-2007 07:41 PM
Pulling Pork	Frisco_Smoker	Q-talk	11	04-29-2006 07:23 AM
Pork Pulling	Bossmanbbq	Q-talk	9	03-15-2006 05:48 AM
Pulling Pork	sigmasmokers	Q-talk	13	04-13-2005 12:51 PM

05-19-2010, 08:15 AM	#2
sroxberg Got Wood. Join Date: 04-18-10 Location: Overland Park, KS Downloads: 0 Uploads: 0	When I prepare a Pork Shoulder for serving a a future date I do the following. 1. I pull the meat while it's hot. 2. I then take softball size handfulls and wrap them in plastic wrap. Be very carefull to not pack it together. You want it loose so that the heat escapes quickly, you need to move it from 140 degrees to 40 degrees (the danger zone when germs grow) as quickly as possible. 3. I place the balls with space between them on a cookie sheet and then set that in the freezer. I don't let them freeze but keep checking them until they get to 40. 4. At forty degrees the balls are gathered and placed into either plastic tupperware, the disposable kind, or 2 gallon zip loct bags and placed in the fridge. 5. If I'm reheating all of it I would use a dutch oven with a tight lid, add 1/4 cup of water or liquid of choice to create a moist environment. Put the lid on it and into to the oven at 200 to 225. 6. Service when it is back over 160. Stir now and again. 7. I use the dutch oven as the mother load and transfer smaller batches to a crock pot to keep it hot and serve from. Hope that helps, if the entire Butt is already chilled I'l sure someone will chime in.

05-19-2010, 08:55 AM	#6
FltEng On the road to being a farker Join Date: 07-29-08 Location: Navarre Beach, FL Downloads: 0 Uploads: 0	If your going to pull the pork you really should get it to 190-195 degrees if you want to slice it about 175 will do the trick. Also I always put mine wrapped in foil into a cooler for at least 1.5 hours before pulling or slicing.