Pork butt shredding-when?

Dragonwmatches · July 2013

I think I'm going to do a test run, first pork butt tonight. I've got a gathering likely coming up and don't want my guests to be total guinea pigs. So my question is, if I do the butt low and slow, overnight, get to 200-205, what are the best plans for after removing and shredding? Is there an important rest time for butt? Note-this run does not have a serving time, per se, so FTC is not necessary from a ready-for-guests standpoint. In reality, I'd just assume shred it earlier rather than later since I would like to go hit the little white dimpled ball a whole bunch of times Sunday afternoon. Or, if it makes more sense, I can throw it in the fridge and shred for Sunday dinner.

SmokeyPitt · July 2013

You want to pull the pork while it is still hot. Basically you need to let them cool down enough so you can handle the meat; but you don't want to put it in the fridge and try to shred it later. You will get a few different arguments on this one. You could just let it rest/cool down on the counter for 20 minutes and then shred it.

However, if you are going to play golf anyway it might make more sense to FTC it. How long do you expect to be gone? If it is within 4-5 hours you could FTC the butts, then pull when it is serving time. This way you don't have to worry about reheating them.

berndcrisp · July 2013

I find it easier to shred when warm. Then put in foil pan and cover. If refrigeration is needed, reheat in oven or egg. Do not sauce! Allow your guests to sauce thier own, have a few different genre,s on hand.
Hit the small ball a bunch? Be home dark and hold anybody up!

berndcrisp · July 2013

Should read, be home by dark and don't hold anybody up.

henapple · July 2013

I think the ftc actually helps the roast..

Pork butt shredding-when?

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