dumb pulled pork question

[Steve R.]

I'd go with the oven set at the lowest temp, then shred just prior to serving. I tried shredding and holding in the oven once, and the meat was an ugly gray/brown mess after a few hours.

[CaptainMike]

If you have a sous vide then shred, bag, then hot tub it tomorrow. But a 16 hour hold in a faux cambro seems like a long haul to me, I'd double wrap with maybe a half cup of apple juice and hold in a warm 160 degree or so oven, then shred before serving.

[willxfmr]

You'll want to keep an eye on its temp. Don't let it get below 140° without a plan to quickly chill it to below 45°. One option would be to wrap it and stash it in a 170° over until you're ready to serve.

[smokin fool]

I'm in the pull it now camp when its hot to warm because its easier to pull apart and shred the meat.
My PP goes into a slow cooker with a can of root beer and a bottle of bbq sauce for 2-3 hours finishing.
After that it can be stored in the fridge or frozen in containers or freezer bags and reheated in a pot on the stove, back in the slow cooker, preferred method, or nuked what ever is easier for you.

[Irishfuente]

I smoked a butt tonight to 205°and currently letting it rest wrapped in towels in my cooler. i want to serve it about noon.

i usually pull and servea few hkurs after removed from grill

When sbould i pull it and will i need to heat it first. and what temp if needed?

thanks