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YUKONRON'S PULLED PORK QUESTION

BUFFALOMOOSE
BUFFALOMOOSE Posts: 383
in EggHead Forum
It's been a while since I have posted and don't lurk as often as I once did but I certainly miss all of the comradery and tomfoolery that used to/hopefully still does happen on this forum.  I want to do @YukonRon pulled pork either for Thanksgiving or Christmas.  However I don't want to pull the pork, I want 1/2 inch slices with all the barky goodness surrounding it.  I also want to cook it to 200-205 in order to render the fat and collagen, but want the slices to stay intact.  The question is how do I accomplish this.  Do I smoke it the day before(preferable) let it cool, slice it, then use my sous vide to reheat it?  To me, that makes the most sense, but would appreciate any input from someone who has done it.  Hope everyone has a Happy Thanksgiving and a Merry Christmas.

South Buffalo, New York
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Comments

  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    i wonder if a ham might be better

    there’s a wonderful restaurant in east tn called ridgewood. they hickory smoke hams instead of shoulder. after smoking the ham chills overnight then thin-sliced the next day. reheated on a grill and mopped with sauce for a little char and caramelization.  

    dang i might have talked myself into doing that. 
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  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    Costco has butts cut into 1” strips.. I can’t remember what they’re called? Anyway. Rub all around!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • lousubcap
    lousubcap Posts: 36,660
    @BUFFALOMOOSE - no help with your current challenge but I will always remember your advent calendar post of a few years ago.  Epic gift and well beyond that for the sustained effort to create it.  I'm sure all who were the benefactors really appreciated it.  Some may have even acknowledged the vision and then diligence to see that project to completion.
    Nailed it is not worthy of that gift.  
    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.  
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  • JohnInCarolina
    JohnInCarolina Posts: 34,663
    Ron’s indisposed at the moment, his Wildcats are struggling against Michigan State.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • kl8ton
    kl8ton Posts: 6,395
    Go green!
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Ike
    Ike Posts: 402
    JohnInCarolina said:
    Ron’s indisposed at the moment, his Wildcats are struggling against Michigan State.
    Strange how Brent's demise coincided with UK's demise, huh?
    Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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  • YukonRon
    YukonRon Posts: 17,261
    It is still early you UK doubters! 38-2 #9 Blue World Order!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    As an answer to BuffaloMooses question, if you use the peach preserves they cook and melt like taffy. I think if you can remove the bone or go boneless with the cook, have a sharper than sharp knife, you should be able to pull this off. It is so easy to pull, and if you allow it to cool to next day, like in the fridge, I think you will have some luck. 

    Now I am going to have to try this to find out. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GrillinSailor
    GrillinSailor Posts: 81
    BUFFALOMOOSE said:
    It's been a while since I have posted and don't lurk as often as I once did but I certainly miss all of the comradery and tomfoolery that used to/hopefully still does happen on this forum.  I want to do @YukonRon pulled pork either for Thanksgiving or Christmas.  However I don't want to pull the pork, I want 1/2 inch slices with all the barky goodness surrounding it.  I also want to cook it to 200-205 in order to render the fat and collagen, but want the slices to stay intact.  The question is how do I accomplish this.  Do I smoke it the day before(preferable) let it cool, slice it, then use my sous vide to reheat it?  To me, that makes the most sense, but would appreciate any input from someone who has done it.  Hope everyone has a Happy Thanksgiving and a Merry Christmas.

    https://youtu.be/2G6hjO0-eU0?si=0WMqJRSQadv5_MSU

    Pork steaks
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 383
    Thanks guys. @lousubcap I will DM you pictures of last years calendar.  It was spectacular. Unfortunately I think my source is going to dry up. 
    South Buffalo, New York
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