Boneless pork ribeye roast

tisoypops

Found on sale today, was planning to do pulled pork. Bad idea? Haven't seen many posts for this cook. The one I did see @theyolksonyou recommended slicing as a roast. Haven't seen anyone do as pulled pork. Rubbed it with Williams rib tickler. Waiting for the egg to get up to temp

NonaScott

I think if you go more than 160 internal it will be dry and tough as shoe leather. It will not pull at 160. Really should be cooked to no more than 150 degrees. Maybe someone else has done something else.

pgprescott

Way too nice a cut for PP. roast to 140 let rest and slice. 

td66snrf

I may be mistaken but around here that would be a pork loin roast. Pork loin does not do pulled  pork.  It's too lean. You need a roast with a lot of fat like a butt, sholder or picnic. And then do a low and slow.

YukonRon

Roast and slice and serve like a chop.

tisoypops

Ok thanks y'all. So I cooked it slow unfortunate because of the time and not having seen any comments until after it had been cooking. So I wasn't able to roast it but I went out to check the temp so I might bump it but it was already at 140. So I pulled it. Wonder if it's gonna be any good? How long can I let this thing rest ftc?

tisoypops

Or is ftc a bad idea. Prolly won't eat for a couple hours. 

NonaScott

Just an FYI. At 140 it will likely still be a little pink depending on the carryover cooking. The ladies in my house won't touch pork if there is one iota of pink. Some people are weird like that.

tisoypops

Thanks @NonaScott. In that case would you say I should crank up the heat and throw it on direct til it gets closer to 160? I really should have planned better on this. 

tisoypops

And if so, would there be a problem keeping in ftc for an hour or two and throwing it back on the egg at that point?

td66snrf

I wouldn't cook it anymore.  If you  have to ftc I wouldn't throw back on the grill.  I usually pull at 135.

Wardster

If the center has 'pink' the ends usually won't.  Serve them that.  I tend to pull mine at 138 and let is rise to where ever it ends up being at.  I, however, like to see some pink in the pork.

NonaScott

I really don't know. It may come up close to that if you keep it wrapped. I would probably wrap it and set my oven to its lowest temp which is 170 and put it in there until almost ready to serve then let it rest for 10 or 15 minutes and slice. Maybe someone else will have a better plan

tisoypops

Ok thanks @td66snrf and @Wardster.  I'll just fix until dinner time. Thanks for the help 

NonaScott

It's really best the way it is but some people won't eat pink pork. My wife doesn't like pork chops because they are tough and chewy but that is only because she requires them to be cooked to death.