Pulled Pork Time!

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Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,842
Location
Massachusetts
Spent parts of yesterday and today smoking, roasting, pulling and packaging a pork butt. A few days ago I rubbed a whole bone-in butt, wrapped and refrigerated it for two days. Yesterday, I fired up the Weber kettle and smoked it over hickory for a few hours then moved it into the oven to finish cooking.

It reached ideal internal temp about 3:30AM so I took it out of the oven and broke it down to cool a bit then refrigerated it overnight. Today I pulled and packaged it into 4 ounce portions which are in the freezer right now. We ended up with 20-4oz bags for future pulled pork sandwiches, tacos, etc. There would have been more but the chef has to sample the product to ensure perfection. It came out really good this time.
 

Marlingardener

Senior Cook
Joined
Apr 24, 2022
Messages
273
Location
unincorporated area
Thank heaven for our slow cooker! I rub a pork butt, refrigerate it overnight, and then pop it into the slow cooker. When it starts to fall apart, I remove it, let it cool a bit, and then package it in two sandwich portions. Love pulled pork sandwiches for lunch!
 

cookiecrafter

Senior Cook
Joined
Aug 10, 2021
Messages
309
Location
Chicago
Here in the midwest. pulled pork season kicks off in September. Too bad pork butt does not go on sale until November. I'll make more in January.
 

KatyCooks

Head Chef
Joined
Jul 11, 2013
Messages
1,302
Location
Hampshire
Some of us are extreme night owls! And, as Himself says all the time, someone has to wake up the birds.

Good to see you, @KatyCooks. Glad to see you popping in again.
I'm popping in at weekends CG! During the week, the time difference means it's impossible to be here more often as I'm not getting any younger! However, I've really enjoyed my return. :)
 

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