Steve Allen
TVWBB Member
I need some top notch addvice. Is it possible to BBQ 4 or 5 pork butts on a Saturday and eat them on Sunday? And have them still taste fresh and moist? I haven't done enough of this to have an opinion yet.
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Cook one day, eat the next
- Thread starter Steve Allen
- Start date
Yep.
Some prefer the taste of fresh pulled pork. Others say an overnight soak with a bit of finishing sauce makes it even better.
If you're going to pull it, then pull it first, then pan it, add a bit of finishing sauce, cover with foil, warm up the next day in a 250º oven until hot.
Oh ... and welcome!
Some prefer the taste of fresh pulled pork. Others say an overnight soak with a bit of finishing sauce makes it even better.
If you're going to pull it, then pull it first, then pan it, add a bit of finishing sauce, cover with foil, warm up the next day in a 250º oven until hot.
Oh ... and welcome!
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If you're going to pull it, then pull it first, then pan it, add a bit of finishing sauce, cover with foil, warm up the next day in a 250º oven until hot. </div></BLOCKQUOTE>
Cool before covering and before putting in the fridge. You can spread the PP out to cool more quickly; chilling the pan(s) you spread the pork out on first will speed it even more. When cool place the PP in whatever storage containers you're using but don't pack thickly at all. Loosely cover then fridge. When cold you can combine the contents of the containers to save space then cover tightly.
You can reheat at any convenient temp. There is no need to reheat slowly but you can if you want. (I reheat 300-350.) Stir once after 25 or 30 min, then again every 10 till evenly heated to serving temp (145-155), no higher. (Reheating to higher temps means the pork will cook again, not something you want.)
Cool before covering and before putting in the fridge. You can spread the PP out to cool more quickly; chilling the pan(s) you spread the pork out on first will speed it even more. When cool place the PP in whatever storage containers you're using but don't pack thickly at all. Loosely cover then fridge. When cold you can combine the contents of the containers to save space then cover tightly.
You can reheat at any convenient temp. There is no need to reheat slowly but you can if you want. (I reheat 300-350.) Stir once after 25 or 30 min, then again every 10 till evenly heated to serving temp (145-155), no higher. (Reheating to higher temps means the pork will cook again, not something you want.)
JSMcdowell
TVWBB All-Star
Steve,
I had to do the same thing this past weekend, although I did the opposite of Kevin and Travis.
I cooked 2 butts and finished them Saturday morning. Held them both foiled, wrapped and warm in a cooler for 5 hours. I pulled one to serve for lunch on Saturday for a group. When I pulled the first one, I placed the second in a cooler with ice to cool down. When I got home put the second one in the frig overnight. The next morning, I cut/pulled the second butt into large fist size chunks, foiled them together and put in the oven at 220 for 4 hours. Took it out of the oven, tempd them for giggles (165) and then pulled the pork and served. Everything was moist like I had just pulled it from a rest off the smoker.
I had to do the same thing this past weekend, although I did the opposite of Kevin and Travis.
I cooked 2 butts and finished them Saturday morning. Held them both foiled, wrapped and warm in a cooler for 5 hours. I pulled one to serve for lunch on Saturday for a group. When I pulled the first one, I placed the second in a cooler with ice to cool down. When I got home put the second one in the frig overnight. The next morning, I cut/pulled the second butt into large fist size chunks, foiled them together and put in the oven at 220 for 4 hours. Took it out of the oven, tempd them for giggles (165) and then pulled the pork and served. Everything was moist like I had just pulled it from a rest off the smoker.
Steve Allen
TVWBB Member
Thanks for the info. I will let you know how they turn out. There are some great ideas here. I will have to try them all on different weekends. Thanks again.
Bob Sample
TVWBB Diamond Member
Storing in a zip lock back keeps the moisture in. I do this all the time since I'm married to a veggie and find it very hard to eat 12lbs of meat in one sitting,God knows I've tried my best though. It even holds up pretty well in the freezer for up to 2 months if you get most of the air out of the bag.