Pulling Pork Cold? - BBQ Central

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Old 01-01-2007, 07:39 AM   #1
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Pulling Pork Cold?

Happy New Year Everyone.!!!!!!

I managed to stay awake long enough to finish cooking 2 butts yesterday but I didn't have it in me to actually get them pulled. They now are sitting in my fridge

I have never pulled pork cold so Can anyone tell me what to expect and any tips or hints would be helpfull

Thanks in Advance

Jon
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Old 01-01-2007, 07:43 AM   #2
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Yes it is very hard! May be try to warm them up if you plan on serving them right after you pull them.

Chris
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Old 01-01-2007, 07:59 AM   #3
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I'd chop it cold instead of trying to pull it!
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Old 01-01-2007, 07:59 AM   #4
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i am bringing them into work tomorrow for lunch one of my bosses gave me the Gift Certificate for Christmas to a local butcher ($2.69 /lb , ouch)and I told him I would use it to get some butts and do Sammies for lunch on Tuesday

Oh well it looks like i am in for a workout

Thanks
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Old 01-01-2007, 08:17 AM   #5
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Foil them with some apple juice and reheat.
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Old 01-01-2007, 08:31 AM   #6
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An equal mix of chicken broth and beef broth...aproximates what pork drippings are like (acording to the Baron of BBQ).....my wife did that once with the pork....it was a pain to pull cold....next time wrap them in a towel and put them in a clean empty cooler..they will keep warm and you'll be able to pull them in the morning.....If you taking them to work for lunch I would probably take a crockpot with me...put a whole butt in with a cup of the chicken/beef mix..and let the butt reheat and then pull it right before lunch....sprinkle a little rub on and then back in the crock pot..
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Old 01-01-2007, 08:38 AM   #7
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Since you're taking it to work to reheat, I'd use Nicks suggestion! You don't wanna reheat anymore time than you need to.
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Old 01-03-2007, 05:19 PM   #8
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AM I too late???

Not sure if you've pulled it or not, but some info that you may be able to use in the future.

To re-heat whole butts or other cuts, I like to double wrap in foil with a little apple cider and put it in a 350* oven or cooker with a meat thermometer. Once it hit's up around 165* I take it off and let rest for about 30 minutes, then pull, or do a course chop. Depending on what I'm in the mood for or what the guests or customer wants.

Hope this helps a bit.

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Old 01-03-2007, 05:24 PM   #9
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I let 'em heat up till around 160 internal. Rest 15 to 30 minutes and pull. Or use Nick's method but try and pick out the chunks of cold blubber.
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Old 01-03-2007, 08:10 PM   #10
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Thanks, guys, these are good ideas if I ever get in that situation again. Having dealt with refrigerated butts a couple of times, I don't care how late I have to stay up to pull it warm/hot.

--John
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