Pulled Pork done - now what

Unknown · March 2009

I made my 2nd attempt at pulled pork; first attempt - fire went out overnight.

2nd attempt yesterday; fire stayed good overnight, just pulled after 17 hours at 195 degrees. What is best technique for shredding - now or reheat later today for tonight.

Thanks,
Mike

JPF · March 2009

wrapp it up in tin foil and put it in a ice chest with towels or stuff with newspapper and let it rest a hour or a little more then open it up and pull it.

rsmdale · March 2009

We had pulled sandwiches last night with good Paso Syrah. Carnitas omlettes this morning,lots of uses enjoy.

Unknown · March 2009

Thanks and WOW!

I now realize why this is so popular. Black skin peeled right off leaving easily pulled moist meat. great lunch, will be a great dinner too, then will freeze in little packets for reuse - and then: I WILL DO IT AGAIN.

What great fun this is.
Mike

usc1321 · March 2009

Glad to hear it turned out well. Where are the pics? :ermm:
I have a 6 pounder going on tonight before bed for lunch tomorrow. I can't wait!!

BamaEGG · March 2009

I got two 8 pounders sitting in plateau. I wish they would hurry up

Tenn Smoker · March 2009

Texas Vintner,

I am putting on my first butt tonight and worried about a flame out. Did you do anything different between the first and second one.

Unknown · March 2009

I put in more charcoal - almost to top of fire ring. And kicked up the dome temp to about 260 at bed time; was at 240 in morning.

Tenn Smoker · March 2009

Thanks, I did prep mine with more lump than usual. Just waiting to fire mine up.

Pulled Pork done - now what

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