I'm doing a few pork butts for the 4th but would prefer to do them Sunday and serve on Wed. Too far in advance? Best to leave whole, warm and then pull on the 4th? Pull right away and vacuum bag, then sous vide on the 4th?
Not sure my PBC can hold constant for an overnight on Tuesday or that everything would be ready in time.
Pork butt is very forgiving especially once pulled. Do it Sunday and pull it after resting. If you are serving on Wednesday you may not even need to vacuum seal it maybe just zip lock bags and in the fridge. Reheat Wednesday in a crock pot or roasting pan on low heat. Add a little apple juice for moisture if it looks like it needs it.
The meat shouldn't go bad in the refrigerator. Do whatever is most convenient for you. Do save the drippings to add back once shredded - some will skim off the grease, and some will add it back to the meat. If you add the grease back, make sure the meat is hot when served because most people find solidified grease unpleasant.
Personally, I'd shred that morning and put the meat in a slow cooker with the drippings so that it will be hot when served. No slow cooker? Double ziploc bag and heat in water, or sous vide.
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