I am due cook some pulled pork on my one touch premium for tomorrow night, my question is when I have cooked it previously my guests are usually waiting around until about 9.30. and have already filled up on chicken and other stuff. I thought I would start the pork today and it be ready for tomorrow afternoon, I don't really have much confidence in the temp staying stable through the night and the pork end up being spoiled. Also when its finish and rested, what next? I usually let the pork cool and put the uneaten pork in the fridge, but I'm not overly keen on cold pork, do people pull all the pork or leave some of the joint intact? how should I reheat?
I'm no expert, and have the same problems as you face, before I found this forum I always used to cook my shoulders of pork in the oven in a roasting bag, which retains moisture and gives a lot of stock/jelly. I still do one or two of those throughout the year and freeze the stock. Now with proper pulled pork leftovers I will try and keep some unsauced for freezing, I'll add a couple of stock cubes/lumps (depending on how organised I've been) to the pork. Then when it comes to reheat it, I let it get thoroughly defrosted then reheat it in a pan with the stock but not to boiling point, if you do this in the pan on your BBQ it adds to the "theatre" of the event, then when the stock has absorbed into the pork I'll add whatever sauce I'm using bring to a highish heat, and serve.
The joint is only around 2 kilos, they usually take around 10 to 11 hours including 1 hour rest time, I generally don't foil them until I rest them, but I am temped to foil after about 3 to 4 hours this time. When you say stock cubes where do you get the stock from? I am not a naturally talented cook, I'm just good with the fire side of things, I really have to work at the cooking, although when I know how to cook something its usually a bit special.
The joint is only around 2 kilos, they usually take around 10 to 11 hours including 1 hour rest time
Cheers
Craig.
I normally allow about 1-1.5 hrs per pound at a temp of around 220 and take off when int temp hits 195. I rest it until it's cool enough to handle, about 15 mins and then pull it.
This way, a 2kg shoulder will take about 6-6.5 hrs...
this would mean that you wouldn't have to leave it over night, could do tomorrow morning so the little beauty is already done for when your guests turn up
Will the pork pull properly, I often hear horror stories of people having trouble with that, I have had one that did not pull that well at 195f, I usually get the internal temp reach 205 to 210f, I am far from rich and cannot afford good cuts of meat, I get the sainsburys half price specials boneless shoulder joint, does this make a difference.
