I am preparing to make pulled pork for the first time, and I have a few very specific questions I’m hoping some of you may be able to answer.
First off is the size. How many servings can I reasonably expect to get from a 6-lb. bone-in Boston butt?
Second, I’ll be using a gas grill (my new Weber Summit, yea!), right side burners with smoker box on, left side burners off (right?). Do I need to remove the “flavorizer” bars and put a drip pan underneath the meat? Will it give off that much fat? Or can I just let it drip into the drip pan under the grill?
If my premise above about the burners is correct, do I heat the entire grate surface and put the meat on a hot grate or not? Do I rotate the meat throughout the cooking time or let it stay in one position?
How long is the cool-down period before I can shred the meat? Can anyone give me tips about how to best go about doing the shredding to best effect and least mess? I was thinking about putting the meat in a large roasting pan in order to keep the mess contained. Any good ideas along this line? How long will the shredding take?
The party will begin later on a Saturday afternoon, maybe 3:00. We were thinking that I cook and shred the meat Friday, refrigerate it, then warm it up in a crock pot on Saturday. Will this affect the taste/texture in any way? We thought we would put minimal sauce on it to heat it and serve sauce on the side for folks to add what they’d like. Will this work?
I feel mostly confident, as it seems to be a relatively straightforward process, one that just takes time and patience. I’m trying to think now of all the questions I know I will have that day so that I can proceed with confidence. I will be most grateful for any and all advice. Thanks!
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