Sliced Pork, Cooked differently?

[DavidD]

This was new to me as I've always cooked pork on the long, low and slow. This weekend, a guy cooked two 6 lb boneless butts for 5-6 hrs, I'm used to 10-12 or more. He pulled them and put in cooler for 3 hrs. Sliced the meat and it seemed so/so tender, but a little dry. Temps ran mostly at 250-275, but the homemade cooker was not consistent. Is this the way you cook sliced vs. pulled?

I saw a show that did the low/slow, just like pulled, but since it was to be sliced, they refrigerated until the next day to firm up, sliced and then re-heated. They said this is a process to create the mouth watering tenderness, in a sliced pork.

your thoughts?

 

[Teddy J.]

David:

Before the guys on the board told me to take it up to the 190's for pulling it, I was going to ~175, which would be great for slicing.

Same cook process, just don't take the internal temp is high.

 

[Bill Hays]

Exactly. Here's some info that Chris put up on his site .. Hope it helps.

Bill

ps .. Bet you're psyched about next months delivery

 

[George Curtis]

when i want sliced pork from a butt or picnic i take the meat to a temp of 190-195 deg. then let it rest for an hour or so and slice across the grain. i cook at a temp of about 275 deg. now you can find sliced butt at the markets so i just get that and grill it. yummy.