Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Pork

Pulled Pork Help

Share:

Home Cooking 7

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!

Want to stay up to date with this post?

Feedback