Hello - We've got a dinner party Wednesday night at 6:30pm and I'm making a 6lb pork shoulder into pulled pork tacos (with Meatheads Sweet-Sour Slaw recipe of course). I'll be cooking on my GMG Daniel Boone @ 225.
I'm used to cooking smaller 3-4lb shoulders during the day on a weekend when I've got time to tend to the cook, start it at 7am and have it ready in time for dinner. Since this is a 6lb butt that will take ~12 hours, I think I've got two options:
Anybody have any other solutions/methods?
Thanks, Ryan
I'm used to cooking smaller 3-4lb shoulders during the day on a weekend when I've got time to tend to the cook, start it at 7am and have it ready in time for dinner. Since this is a 6lb butt that will take ~12 hours, I think I've got two options:
- Throw the pork on at 6pm tonight and let it cook overnight. It should be done in time for me to pull it tomorrow morning before I leave for work, store it in a foil tray, splash with some apple juice/water and re-heat (serve leftovers) for dinner. I know the pork will be ready in time...even if it takes longer than 2 hours/lb to cook.
- Get up early tomorrow morning...5am or so... and let the pork cook all day. The risk is that we've got 4 couples coming over for dinner, and the pork may not be done in time - don't want to eat at 8pm while we all wait for the meat to finish.

Thanks, Ryan
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