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Butts and Pulled Pork Question

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Grand Oeuf Vert
Grand Oeuf Vert Posts: 1,631
edited November -1 in EggHead Forum
Planning on cooking 4 Butts tomorrow for Pulled Pork to be served Saturday. No Time for Overnight Cook Friday Night. Assuming the Butts are done early tomorrow night. How best to prepare them for wow factor and serve at my BIL's family party Saturday. (May not get chance to re-heat either)
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  • Little Steven
    Little Steven Posts: 28,817
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    If you want to drive up to the big smoke I'll lend you a guru for Friday night.

    Steve

    Steve 

    Caledon, ON

     

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  • fishlessman
    fishlessman Posts: 32,776
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    ive reheated in the oven in those big turkey tins with coke and sauce and then into the crock to bring to the party. the crock stays hot in a cooler for some time if its warmed up first. pork wows in newengland if there is a big pot of beans to go with it, ive noticed most dont grab buns here, its a plate of beans and pork. :)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • mojo
    mojo Posts: 220
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    If it's the ''wow factor'' you're after, then you gotta pull the meat in front of the other guests. You'd be surprised how few people actually realize what a huge hunk of meat those shredded morsels of tender pork come from. To really impress, pass out hunks of bark/meat to the folks who watch you pull the meat. They're gonna love you!
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  • Canugghead
    Canugghead Posts: 11,534
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    Steve, ummmmmmm big smoke, you mean big smoke from the exhausts of street racers from the big smoke? :P :woohoo:
    -Gary
    canuckland
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