Pulling Pork Cold?

[JonM1]

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

 

[chris1237]

Yes it is very hard! May be try to warm them up if you plan on serving them right after you pull them.

Chris

 

[Nick Prochilo]

I'd chop it cold instead of trying to pull it!

 

[JonM1]

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

 

[john a]

Foil them with some apple juice and reheat.

 

[wittdog]

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..

 

[LarryWolfe]

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.

 

[CarolinaQue]

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.

May the smoke be with you!

 

[DATsBBQ]

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.

 

[Unity]

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. :roll:

--John 8)

 

[DaleP]

Good call Unity. Might as well pull the stuff since it only takes a few minutes.

 

[JonM1]

Pulling the butts cold wasn't too too bad. Some of the fat that I would assume "run" out of the meat if pulled hot was still in there and i did loose some of the bark, it just felt rubbery,, but there weren't any complaints when it got reheated at work..

Thanks for all your help!!!

Jon

 

[Finney]

One thing about taking "Q" to work... you hardly ever get complaints. :roll:

 

[wittdog]

One thing about taking "Q" to work... you hardly ever get complaints. :roll:

Unless the Q is on the putter right?