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Pulled Pork Help


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Pulled Pork Help

JonH | | Dec 1, 2007 05:12 AM

I'm currently cooking a pork butt to make pulled pork for a potluck tomorrow. Should I cook it most of the way, leave it whole and finish cooking it tomorrow? If so, at what temperature should I let it get to today. The recipes says to have it finish between 195 and 200 degrees. Another option would be to completely cook it and shread it today. If I do that, should I shread it and keep it in the sauce or add ir to the sauce tomorrow? What would be the best way to reheat it? Thanks!

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