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Pulled Pork Vs. Sliced

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Cullum
Cullum Posts: 215
in EggHead Forum
I've cooked several pork butts and cooked all to the temp to have pulled pork (around 195 - 200 IT). I have never done one where you slice it. What temp usually do you cook those to? Do they turn out good also? Thanks!
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I have always done pulled pork, but I believe if you want to slice pork you would cook to 180-185 internal temp.  I have had sliced pork at bbq joints and it is good, but different.  There is more fat in the finished product because it hasn't all melted away. 

    It might be fun to try sometime.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • jaydub58
    jaydub58 Posts: 2,167
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    I agree; a shoulder roast done to 170-175, rested and sliced is very good.
    John in the Willamette Valley of Oregon
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  • smokeyj
    smokeyj Posts: 340
    edited June 2013
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    I love sliced pork. Here is one I did. I think I pulled at 170 to 180. I will admit I did these on the weber kettle rotisserie. I still love my kettle and rotisserie.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Pork roasts are usually cooked to around 165 F internal (think ham).  You can go higher.
    ______________________________________________
    I love lamp..
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  • smokeyj
    smokeyj Posts: 340
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    nolaegghead said:
    Pork roasts are usually cooked to around 165 F internal (think ham).  You can go higher.
    Definitely the leaner cuts you don't want to go past 165 but the pork butts are good higher. I may have like the sliced better than the pulled or maybe it was nice change from always doing pulled.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    smokeyj said:
    nolaegghead said:
    Pork roasts are usually cooked to around 165 F internal (think ham).  You can go higher.
    Definitely the leaner cuts you don't want to go past 165 but the pork butts are good higher. I may have like the sliced better than the pulled or maybe it was nice change from always doing pulled.
    Yeah, you're right.  I'm thinking ham.
    ______________________________________________
    I love lamp..
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  • CharlestonGriller
    CharlestonGriller Posts: 78
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    Yes, 175-180 for sliced. I typically cook until 195 as we love it falling apart. Sliced is good to though as you can chop it. Either way is solid!!
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  • Cullum
    Cullum Posts: 215
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    Can you FTC is you want to slice it? I've FTC when doing pulled and it works great.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Cullum said:
    Can you FTC is you want to slice it? I've FTC when doing pulled and it works great.
    If you need more time, sure.  No need to FTC though if you're ready to eat.
    ______________________________________________
    I love lamp..
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  • Cullum
    Cullum Posts: 215
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    nolaegghead said:

    Cullum said:
    Can you FTC is you want to slice it? I've FTC when doing pulled and it works great.
    If you need more time, sure.  No need to FTC though if you're ready to eat.
     
    Awesome. Thanks so much!

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    smokeyj said:
    I love sliced pork. Here is one I did. I think I pulled at 170 to 180. I will admit I did these on the weber kettle rotisserie. I still love my kettle and rotisserie.
    That looks darn good @smokeyj.  I didn't know they made a rotisserie for the kettle.  Did you have the "smokenator" to go with the kettle or did you just do it over the coals? 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • smokeyj
    smokeyj Posts: 340
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    I think I used my smokenator and the rotisserie just to see how they worked together. I know u don't need a smokenator to smoke on a kettle but I really do love that tool. It makes a real moist environment.
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    Around the holidays our stores will have "bone in" pork roasts, and i always try to do a few of them.  I inject them and slow cook(300 degrees indirect with pecan smoke) them to an internal of 165.  Allow them to rest 15 minutes before slicing -- a little tricky cutting threw the bone area, but i slice them like a one inch pork chop.  Very tastey and juicy!
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  • TonyA
    TonyA Posts: 583
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    My personal experience ...

    All lean pork roasts and precooked hams: 140-145. Definitely out of the cooker by 140, a 10 minute rest could get you 150 and perfectly safe.  There is a time factor involved in killing bacteria etc. Check this out:  http://www.amazingribs.com/tips_and_technique/meat_temperature_guide.html

    As far as slicing pork butts goes.  Think about the stall.  The butt is essentially releasing it's moisture and thus cooling itself, kind of like sweating. However, it really won't begin to melt fat and break down collagen until 180-185 where butts high in fat and/or collagen can experience a second stall.  So, between 160-180 is the worst time in a pork butt's existence.

    Now, the outer part of the butt is well in excess of that number. You can remove the roast from the cooker at 170 internal and let it rest to 180-185 before slicing.

    You really want to cook the butt to just before the point where there is sufficient collagen and fat to hold it all together. 185 is a good starting point.
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  • fishlessman
    fishlessman Posts: 32,747
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    place near me serves it sliced really thin then roughly chopped. i dont get it as a sandwich, mostly pork brisket and beans on a plate. its good, i think they use a slicer before chopping it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I remember seeing a few posts where folks made "pork burnt ends".  They looked pretty tasty.  Here is one I found:



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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