I made a mistake and pulled my pork butt too early. It was the little bit left after I ground most it for sausage. It was mostly near the bone and I made the opposite mistake last time with a small pork butt. I thought it was probe tender , but i was wrong. Can I put it in the oven tomorrow and cook it back up to temp to get it tender enough to pull?
I think you could finish it and make it tender. Main danger is drying it out on the re-cook. As mentioned above, I might try to wrap in foil with some moisture. Check with the probe test after you get to 190 degrees or above. Pull out of the oven when tender. Sous vide is another option if you are equipped for that. The pork butt probably absorbed enough smoke flavor already to make it tasty.
I think the above advice is good. I usually cook butts to 200 and forget about probe tender. I wrap them and hold in an ice chest for 2-4 hours before serving.
This guy was super small and I’m finding that the normal rules for pulled pork do not apply when cooking something so small. It also was mostly next to the bone, so my temp readings were all over the place
Comment