Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pulled pork in advance

Captain_Paul
Captain_Paul Posts: 138
in EggHead Forum
I need pulled pork for 40 for Friday lunch. Mostly women. So I figure 4oz X 40 eaters / 16 oz/lb = 10 pounds. X 2 = 20 pounds needed. I may not be able to fit this all on my large at once so I am thinking I may do half Wednesday and half Thursday. I plan to cook to 200-205, pull and wrap for an hour or so. Should I just pull it then and keep it in the fridge?
LBGE, Minimax
Owensboro, Kentucky
Go Cats!
· Share on FacebookShare on Twitter

Comments

  • thetrim
    thetrim Posts: 11,387
    I think you can add it all to your large with a little proper stacking. Yes vacuum seal, refrigerate then reheat on Friday.  Any Chance you have access to a sous vide for the reheat process?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • texaswig
    texaswig Posts: 2,682
    I wouldn't  pull until time to serve. If you do is gonna dry out. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Three 7-8 lb butts will fit on a large. Cook 'em all, pull and vac seal in 1 lb bags. I like to mix in some eastern NC vinegar sauce first. Into the fridge when cool. To reheat, put the vac bags in a pot of ±160° water for 30-45 minutes. Any pot will do, doesn't have to be sous vide (though that's easier to control).

    Of course, if you can time it so they all finish when needed, just pull and serve. Butt is always better right off the cooker. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Captain_Paul
    Captain_Paul Posts: 138
    Great advice. Thanks. My daughter has her grade school graduation tonight so I cooked an extra butt last night. I FTY (Yeti)'d it at 6:00 am. Not sure if we will eat at 5:00 or afterwards at 7:30. Should I go ahead and get it out, pull it and stick it in the fridge then reheat it tonight?
    LBGE, Minimax
    Owensboro, Kentucky
    Go Cats!
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,878
    I don't own a "Y" but looking for around an 11 hour FTY would be pushing it.  The true clock starts once you get below 140*F (the food experts say no more than 4 hours in the 40-140*F window).  You can check the temp and extrapolate given where you are and what it was when you started to gauge it. If it looks too close, you can pull now and reheat when ready to eat.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    I'd pull now and reheat. Not sure I've heard of anyone trying to keep it in a cooler that long. 4-5 hrs maybe, but not 11-14! As for the danger zone, 40-140°, I believe it's 2 hours, not 4. "...food that remains in this zone for more than two hours should not be consumed." https://en.wikipedia.org/wiki/Danger_zone_(food_safety)

    Could be wrong though. It has happened before.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Captain_Paul
    Captain_Paul Posts: 138
    OK, you scared me. At noon I probed it and got 158*. I went ahead and pulled it and i'll stick it in the fridge. OK to just put it in the oven on warm an hour or so before we eat?
    LBGE, Minimax
    Owensboro, Kentucky
    Go Cats!
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    edited May 2017
    My favorite way to reheat is to seal a pound or so in a vacuum bag and put it in a pot of 150-160° water. 30-45 minutes should be long enough, an hour would be fine. You can do it in a freezer zip bag too. Just keep the zipper out of the water in case it leaks. Oh, and don't let the water boil if using a zip bag, it can melt. Don't ask me how I know this.

    EDIT: hahaha, I just saw that I already suggested this in this thread two days ago. Hard to keep track.=)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Smokin_Trout
    Smokin_Trout Posts: 506
    If you don't have a vacuum bag, try a crockpot. High for a couple of hours should get it warm. Keep it covered or it will dry out in a hurry. I like to add some chicken stock for moisture and mix in a spoon full of rub for added flavor. 
    · Share on FacebookShare on Twitter
  • littlerascal56
    littlerascal56 Posts: 2,110
    Crockpot does work great if you don't have a lot of pork.   I did 2-11# butts for Easter, pulled them at 204 that Saturday evening, and put in 2-large foil disposable trays overnight in fridge. Warmed them both in my oven (covered with foil) at 225 for 2 hours, stirring meat every 30 minutes, so it heats thoroughly. Everyone loved how moist it was, and thought I had just pulled it that morning.
    · Share on FacebookShare on Twitter
  • Captain_Paul
    Captain_Paul Posts: 138
    Thanks everybody for all the great tips. Lunch was at our school so I ended up putting it in foil trays and in the food warmer a couple hours before they ate. Turned out good. I way overestimated how much they would eat. Mostly women. I was first told 40 people then yesterday increased to 55. So last night before I put on the last two butts I did 20 chicken thighs. Now I have a bunch left. I vacuum sealed the pork in 1 pound bags and will freeze some then i'll bring a few down to my boat this weekend and we will probably reheat in water like you guys said. 
    LBGE, Minimax
    Owensboro, Kentucky
    Go Cats!
    · Share on FacebookShare on Twitter

Categories