Will this work? Open for suggestions.


 
A

Andy Erickson

TVWBB Pro
I'm doing four pork shoulders for a St. Patty's Day Parade Party on Saturday. The party starts at 9 a.m. and parade starts at 10 a.m. We should be back at the house by noon to eat.

My plan is to have the pulled pork done around 6 a.m. Then pull 2 of the shoulders at 7:30 a.m. Then put the pulled pork into a foil pan with sauce on top to keep it moist with a cover of foil. Then take those pans to the party and put into a oven on warm or up to 180 degrees. Would that work?

Or

Would you plan on taking the shoulders off the smoker at 8:00 a.m. and hold in a cooler till noon to pull then. I really want to avoid pulling at the party, but may have to.
 
I'd do the former or, if possible, would cook Thursday night, pull after resting on Friday, cool, chill, fridge; reheat on Saturday.
 
Definitely do the pulling at the party. Many (most?) people have never seen this done, and I would think it would add to the festivities!

JimT
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
if possible, would cook Thursday night, pull after resting on Friday, cool, chill, fridge; reheat on Saturday. </div></BLOCKQUOTE>

K,

In the example you gave, what method would you use for reheating?
 
Any of the following: if I'd vac=sealed in bags then I'd reheat (still in bags) in simmering water; in a CrockPot; in covered pans @ ~300 till hot, stirring a couple or three times during reheating.

When I pull pork I always add some finishing sauce during pulling and that's ghow it is reheated. I do not like Q sauce mixed with pork for reheating, never serve this way, do not like it served to me this way. I always serve Q sauces on the side.
 
Thanks guys. Think I will pull at the party and use the finishing sauce on one of them and sprinkle leftover rub on the other. Will have a squeeze bottle of Carolina Red and Dreamland BBQ sauce for people to add afterward.
 
please tell me you intend to inject the butts with green food coloring.
icon_biggrin.gif
 
Everything went perfect. Put the shoulders on around 3 p.m. on Friday Afternoon. They cooked at about 225 until 8:30 a.m. the next morning and I never needed to add any more fuel. Pulled the meat at 8:30 a.m. and all four registered from 185 to 192. Foiled them and put them into a cooler wrapped with towels and headed to the party.

The parade started at 10 a.m. and was over by noon. Walked back to the house and started pulling and people were impressed how it just fell apart. I put the meat into a foil pan and wrapped with foil and set it on the counter for people to build their own sandwiches. They were a big hit and I got a lot of accolades. Some older men even walked up to me and shook my hand saying it was the best pulled pork they have ever had. They even asked if I ever did any catering, which I haven't. But that has got me to thinking that I could pull it off for parties up to 50 people.

Thanks to everyone on this board and thanks to the WSM. With those two things, everything is easy to prepare.
 
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