How to keep pulled pork until tomorrow


 
J

Jamie Ward

TVWBB Member
I'm smoking two butts today and serving Saturday at noon. They should be done about 9pm tonight. What would you do? Would you pull them today, place in the refrigerator, then crock pot them warm for Saturday lunch?

Thanks!
 
I was just about to post the same question for next week.
From what I have heard, most recommend pulling after cooking and then reheating / hydrating before serving.
Makes sense as I can't see the point in reheating a full butt just to pull it.

I will defer to the more experienced.

Good luck.
 
I wonder what you'd re-hydrate with?

In about 15 degrees, I'll be pulling them off the smoker for a nice rest in a cooler until further instructions.
 
Definitely pull them tonight when they are are done making sure to let them rest an hour after they come off the smoker. Pull and spread out on a baking sheet to cool as quick as possible. Once at rm temp. Into a container and into the fridge.
Tomorrow into the crock pot with a bit of liquid. Thin down whatever sauce your serving with and add a bit of that to the crock or even put a splash of stock (pork/chicken).
Usually I let the buts rest a couple of hours wrapped in foil before pulling and there is a bit of liquid (gold) that I would use.
 
Pull tonight and re-heat tomorrow with a finishing sauce. I use equal parts Chicken Stock, melted butter and bbq sauce.
 
I've only had to do it the night before once but because I foiled the butts,I poured all the juice from the pork into a bowl and put it in the fridge,this helps the fat rise to the top and solidify makeing it easier to remove. Heat the reamaing juice in a pan with some of the rub you used for your cook and warm it up then pour it over the pulled meat and mix. I used two large foil pans for the meat so I just covered them with foil and tossed them in the fridge, the next day about an hour before it was going to be eaten I warmed the pans in a 250 degree oven,sprayed it again with a little vinegar and mixed again
 
Cooked 60 lbs the day before (7 butts). Rested them for a couple of hours, pulled them and added cider vinegar and my favorite BBQ sauce for moisture. Quickly cooled the pans and put them in the fridge until the next morning. put the pans into a 170 degree oven until warmed thru and ready for serving.
 
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