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Making Pulled Pork Today - Need Advice

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Making Pulled Pork Today - Need Advice

nielubow | Jun 30, 2007 06:11 AM

HI All,

I have a 6 lb pork butt in the oven today (starting at 9am) and it will be cooking for the next 10-12 hours. Obviously I will be serving this tomorrow, but the question is - should I keep the hunk of meat whole in the fridge until tomorrow and "pull" the meat tomorrow or "pull" it tonight and either put it in sauce or leave dry?

Anybody have any suggestions?
Thanks and have a great day.

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