Pulled Pork

Babyray

If there is an interuption about the time you start to pull the pork and you can't get back to it until it gets cold, what do you do? reheat some and then pull or does it pull cold? I know these are silly questions and I could find out by trial and error, but please help. Thanks.

Unknown

Babyray,
How long are you talking about. Must be a few hours, a butt or picnic will stay hot for hours.

Babyray

smokeapig,[p]what would you do if you could not get back to pull the pork for 12 or 15 hrs.?[p]Ray Price

Nature Boy

Babyray,
Holy frijolé! That is a major sidetrack!![p]Was it refrigerated? If it was sitting out, I would give up and cook another. That is a long time![p]Beers!
NB

Unknown

Babyray,
Well, I would wrap it in tin foil, put in the frig, and re heat slowly about 225 till it got hot again. Either on the Egg or in the oven. This last sat. I had a 16lb pork shoulder frozen that I cooked 3 weeks ago. I unthawed it and reheated it for about 3-4 hours to get it hot and it just fell off the bone.

Spin

Babyray,[p]Pulling the meat while hot provides the ability use your fingers to easily wipe the meat clean of any remaining fats, membranes, etc. When cold, these undesirables become solid and are much more difficult to remove efficiently.[p]Slowly reheat the meat in the oven (use an oven cooking bag) and then pull the meal.[p]You can divide the cold cook into meal sized chunks for later use. Since you have to reheat for serving, each chunk can be pulled clean at that time.[p]It is better to pull the meat just after the cook is done.[p]Spin