4th of July Pulled Pork Prep

[Skinsfan1311]

We're headed down to see the folks for the July 4th weekend.  Since it's a 5 hour drive, and the party is Saturday,  I cooked a couple of butts, in advance.

They had butts on sale at Harris Teeter for $0.99lb, so I got a 9lb butt and the butcher cut it in half.

They only took 8 1/2 hrs at an average temp of 240 in the 22" kettle with the the SnS.   I checked them when the larger one hit 198 degrees, and the probe went in like buttah!    Wrapped them in foil for a couple of hours, pulled, vacuum sealed and froze 'em.   They're ready to travel and reheat for the 4th.     I'm not crazy about re-heating pulled pork, but when reheated in vacuum bags, in simmering water,  it tastes really damn good.

[bamakettles]

Looks really good!  Planning on a low n slow Friday night into Saturday as well.  Is there any particular reason you had them cut in half?  I assume to shorten cook time?

[JEBIV]

I find pulled pork very forgiving on a reheat, your cook looks grate

[Ashley Coalburn]

Good looking hunks of pork! Vacuum bags and simmering water is my method too. You may also be pretty surprised at a covered casserole dish in the microwave.

Is there any particular reason you had them cut in half?  I assume to shorten cook time?

I do it to help shorten the cook, but it also increases the the surface for bark by about 20%.

[LiquidOcelot]

Bout to be doing the same thing ( pulled pork that is) defrosting it now for my sons birthday Friday. I find when re heating that tossing it in either the oven or just in a hot cast iron pan give it a nice bit of crunch and works great with tacos , nachos and pulled pork sandwiches

Sent from my SM-G973U using Weber Kettle Club mobile app

[bamakettles]

Good looking hunks of pork! Vacuum bags and simmering water is my method too. You may also be pretty surprised at a covered casserole dish in the microwave.

Is there any particular reason you had them cut in half?  I assume to shorten cook time?

I do it to help shorten the cook, but it also increases the the surface for bark by about 20%.

Ooh, more bark, I like that idea as long as there's still plenty of juiciness.....  I think that's a word lol....

[Mike in Roseville]

Bout to be doing the same thing ( pulled pork that is) defrosting it now for my sons birthday Friday. I find when re heating that tossing it in either the oven or just in a hot cast iron pan give it a nice bit of crunch and works great with tacos , nachos and pulled pork sandwiches

Sent from my SM-G973U using Weber Kettle Club mobile app

Another way (which I did last night actually) is to take it out of the freezer vac bag and let it thaw. When it's thawed...chop and add to a pan on the stove with a little bit of water (not oil). 1" chunks in a small bit of water will bring them back to life. Once heated serve anyway you like...tacos, sandwiches, nachos, etc.

When making a butt, I vac seal it in chunks...not shredded (pull the connective fat off when it's still warm before freezing...it's much easier to do warm than after it's been in the fridge).




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[Skinsfan1311]

Looks really good!  Planning on a low n slow Friday night into Saturday as well.  Is there any particular reason you had them cut in half?  I assume to shorten cook time?

Thanks!

Cutting them in half shortens cook time and yields a lot more bark.

[Skinsfan1311]

Thanks everyone for the kind words and the helpful tips!

[bbqking01]

Those look lovely


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