Pulled Pork help?

Unknown · January 2005

I'm having problems with pulled pork. What temp do you guys cook it to? My main problem is how do you "pull it". I've come across different methods and haven't found an easy method at all. I think it may be due to my internal temp. Please help!!!

Steve-B · January 2005

porky cooker,[p]What temp are you taking the meat to? What cut of pork are you using? I like to take mine to 200-205 degrees. After an rest of an hour or so pulling isn't a problem. It pulls apart real easily. [p]Steve-B

Unknown · January 2005

Steve-B,
how exactly do you pull it. I'm looking for specific directions if possible. Thanks. I'm cooking a Boston Butte. What do you reccommend as far as cut of meat??

Mac in NC · January 2005

porky cooker,[p]This should help as well.[p] http://www.nakedwhiz.com/elder.htm

Sundown · January 2005

porky cooker,
Cook to an internal temp of 200º wrap in foil and hold in an Igloo cooler for a couple of hours(at least one hour). Wrap the foil wrapped butt in towels too while it resting.
When the Mr. Pig has had time to rest unwrap and either with your hands or a couple of forks rip that puppy apart. I usually use a combination of fingers and forks. Work through the pain of your finger tips being scalded off it's worth it.

Pulled Pork help?

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