Pulling pork a day early?

[green doe]

I'm having a party and I want to serve pulled pork. But because I make pretty much everything homemade (including the rolls), I make whatever I can a day or two ahead so I'm not a complete wreck by the time the guests arrive.

And I'll be honest, I hate hate hate pulling pork.

So my question is- can I smoke the pork and pull it a day ahead? How do I keep it and do I reheat it to serve or is room temperature enough?

 

[Nimrod777]

And then the opposing view...

Sure, it's not gonna be quite the quality it would be if it had just left the grill and was pulled, but keep it covered and retain the moisture, and it will still be quite good.

When we served the entire church this Spring, we pulled for 3 hours on Saturday night, covered the meat tightly in aluminum pans, and heated them back over another fire in the grill the next day for lunch. Folks still raved about the pork.

I'm smoking 8 butts this very instant, to be pulled tonight, and sold tomorrow afternoon. Betcha a dollar not one sammich is returned for lack of quality or enjoyment!

 

[Wildcat]

I'd rather have fresh pulled pork any day but yes you can pull it ahead of time and reheat it up.

Before closing the foil put in a little apple juice in it, the juice will become steam, and warm it up to just above room temp.

 

[LB FANATIC]

Dont mean to hijack, but whats the best cut to use for pulled pork ?

 

[TAFKAP]

Boston butt

 

[Trapper John]

I do it frequently for Christmas gatherings. I've pulled and reheated and sometimes I've left the roast whole and reheated before pulling.

Not my first choice, but no one seemed too picky since only the bone was left each time.

Once the cooking is done I let it cool, double or triple wrap in heavy duty foil then reheat in the oven before the party. No complaints and even I enjoy it.

Save the juices and add it into the meat while reheating. Nine times out of ten the juice gels when cool due to the collagen/gelatin content and you can spoon it onto the meat. It melts down beautifully. Any that's left over gets saved for adding that smokey twang to other things (Hello, green beans).

 

[TrailWatcher]

I did mine today for tommorrow it will come off the smoker around 12pm and I leave it foil wrapped and chop it tommorrow after reheating....

 

[catman529]

And then the opposing view...

Sure, it's not gonna be quite the quality it would be if it had just left the grill and was pulled, but keep it covered and retain the moisture, and it will still be quite good.

When we served the entire church this Spring, we pulled for 3 hours on Saturday night, covered the meat tightly in aluminum pans, and heated them back over another fire in the grill the next day for lunch. Folks still raved about the pork.

I'm smoking 8 butts this very instant, to be pulled tonight, and sold tomorrow afternoon. Betcha a dollar not one sammich is returned for lack of quality or enjoyment!

yeah the pork I had was a couple days old wasn't it? Sure was good, wasn't dry at all.