Two Questions on Pulled Pork

Bama Egger

I made pulled pork this past weekend, it was good but not the best I've had. I have two questions for the experts. 1) What temperature to go up to? 2) How long to let it sit before I pull the meat?[p]In my case I removed the meat at 180 and waited a half an hour. It seemed slightly dry, very tasty but I've made it moister before. I used only a 4 pound piece of Pork Blade.

The Pork Jesters

Paul,
Cook it until you can pull the blade bone from the butt with just a little tug of resistance. could be somewhere around 195* internal. [p]Odis

Big-R

Paul, I run to 200 degrees. What's important is cooking through the plateau where the "tough stuff" beaks down and the result is the pull apart tender meat stage. [p]As for sitting, I've done 10 minutes to 3 hours. All work well. You and even freeze them whole and reheat later then pull it (like for vacation/trips. Works great.[p]Randy

Mark Backer

Paul,[p]First, I've had pork in the cooler for up to six hours and it was fine. [p]Second, resist the urge you get from that pork thermometer alarm in your brain saying "180!! It's not only done, it's so done, it'll be dry!!" [p]Wait for 200, wrap for an hour, remove, and enjoy.

Bama Egger

Thanks for the good advice. I guess I need to improve my ability to resist temptation! Next time 200 degrees.