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Pulled Pork
BajaTom
Posts: 1,269
I saw a post a few weeks ago which said they were pulling their pork off the egg with an internal temp of 180. I thought you needed to take your pulled pork to 200 to get a good product. I'm got some shoulders for .89 a lb I'm going to cook this weekend. feedback on temp would be appreciated.
Comments
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BajaTom,
Most people take butts to 200° to pull and 180-190° for slicing.[p]I imagine if you can pull at 180° then more power to them or you.[p]HTH
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BajaTom, yep, the colligan and fat does not fully render out until the meat gets up in the 200 range. For pulled pork you need to go at least over 190. You can slice it at lower temps and it is good, but pulled, go for 200.
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