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Pulled Pork Questions follow-up

egghead
egghead Posts: 31
edited November -0001 in EggHead Forum
First, thanks to the 5 responders to my post. Very useful information. I would have shot for a dome temp of 225 rather 250 to 275. I guess it's hotter at the top of the dome. I feel more prepared now. [p]More help needed though. I'm cooking on Friday for the Sat. party. My plan is to pull the pork on Friday when it's done. Could be late in the day. Then warm the pull in the oven b4 serving. Is this a good plan? Will I need to add some liquid to keep the pork moist? Water, or something else? Thanks for the help. You guys (and gals) are great![p]Egg head
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Comments

  • ronbeaux
    ronbeaux Posts: 988
    Egg head,
    I would plan on doing an all nighter starting Friday approximately 16 ours before your ready to serve. Re-warming is OK, but it just won't be the same as hot off the grill. You can finish early saturday morning and wrap in foil and put in an ice chest with some towels in it and keep it warm and ready to pull for up to 4 hours. That way you can start earlier on Friday. Trust the egg and go to bed with stable temps and clean grate holes and you will be OK, just fill up the firebox all the way to the ring.
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  • MasterMason
    MasterMason Posts: 243
    ronbeaux,[p]I agree with Ron, but if you have to reheat, add a little coke for moisture...
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  • thirdeye
    thirdeye Posts: 7,428
    c558df80.jpg
    <p />Egg head,[p]That is a good plan. If you are serving pulled pork sandwiches, it will be hard to tell that the pork has been reheated. If you are plating it as a main dish, the bark not be as crisp, but it will still be a very good product.[p]The most important thing after pulling is cooling it down quickly. I like to put 1 or 2 pounds into vacuum seal bags and dunk in a sink full of ice water, then into the beer fridge. For moisture add some thinned sauce, or apple juice, or Coca Cola, or broth. You can do a mixture of any of the above too. I reheat in a table top roaster and it takes about an hour.[p]My second choice would be storing and reheating in aluminum hotel pans, covered. In a 250° oven they take around an hour also. Stir once around 45 minutes into the reheat.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Dos Huevos
    Dos Huevos Posts: 368
    thirdeye,[p]All this talk about pulled pork has me wanting to do two more Fresh market boston butts this weekend along with some ribs.[p]That stuff was AWESOME!!![p]Speaking of which, what's the most you've ever paid, per pound, for boston butt?[p]thanks,
    Todd[p]p.s. had my 6 month checkup with the cardiologist today. cholesterol's 140, bp's 111/74, resting heart rate is 63 bpm and I'm 208 pounds. [p]Next stop: 199 for the annual checkup and a BMI in the normal range for the first time since I was 18. [p]
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  • thirdeye
    thirdeye Posts: 7,428
    Dos Huevos,[p]I recall it hitting just over $2.50 several years ago. Around here when the time is right, picnics can be had at $.99/lb and butts go anywheres from $1.20 up.[p]In a related story in today's paper, a little 9 year girl named Lacey set a Central Wyoming Fair 4-H record for her show pig at a whopping $200/lb. The pig weighed it at 255 pounds which equals $51,000. Meanwhile, the state legislator who owns the trucking company who bid on Lacey's pig has requested a re-negotiation of the price citing some confusion in the bidding process. (Usually the 4-H'ers get around $6/lb for their stock). I can't wait for the political jokes to start comming out of the Cheyenne.[p]
    Man, all your numbers look good! Are you on the fish oil?[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Dos Huevos
    Dos Huevos Posts: 368
    thirdeye,[p]that's hilarious about the 50k hog. [p]thanks, and no. I am 100% on my own and monitoring and making my own dietary decisions. That's how i ate a basket of corn chips at mexican today. [p]On the plus side, I had grilled chicken with salsa on it, so it wasn't too too bad.[p]LOL
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  • KBuck
    KBuck Posts: 42
    Egg head, everything thirdeye said plus a tip on vacuum sealing. Chill the meat to a temp cool enough to get the fat semi-solid so the vacuum doesn’t pull out any juice. I’ve been in clean the freezer mode this week and had a pulled pork sandwich from a cook last fall! Bring the bag slowly up to temp in hot (not boiling) water. Good stuff.
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