Quick questino on pulled pork resting stage

[jasonwilliams14]

Hey folks.

I have a quick question on "resting" a pulled pork.

I am doing a hot and fast pork butt today to bring dinner to some friends.
I opted for hot and fast because it needed to be done by a certain time
That said, so far, I am on schedule to be done in about another hour.
However, I need to rest it for a bit longer then bring it to our friends.

Is it ok to "rest" it in the oven set to maybe 175 or 180 temp? (Lowest I can get it) for about an hour'ish? It is in a foil pan covered in foil.

I would say a cooler but mine literally just fell apart.

Definitely need to invest in a cambro moving forward.

Much appreciated for the last minute help!

[Brian_M]

I’ve done that before. It won’t hurt it at all. It may even help it, make it easier to shred or pull when the time comes.

[jasonwilliams14]

Ok puurfect. Thank you very much!

[Oak Smoke]

I’ve found I get better results from wrapping in foil at 180 F to 185 F internal than resting. If you rest it won’t hurt anything. I just like to take mine on to somewhere between 205 F and 209 F after wrapping. When you open it there will be liquid trapped in the foil that is pure gold when mixed back in with the pulled pork. Other things to consider, if your rub had no salt you need to salt when you pull it, a very light dusting with your rub when you pull can bring out a desirable flavor, there will still be some fat between muscles when you pull that is nice to remove as you go, no one wants a globe of fat on their sandwich. Lastly it’s nice to serve in a slow cooker (crock pot) with a well fitting lid. It will keep things nice and warm but not let it dry out easily. Good luck!

[LA Pork Butt]

I find that resting the meat for 2-4 hours gives me better results than pulling the pork as soon as it is finished. The long rest seems to allow me to better separate the excess fat from the meat. I am always disappointed if I don’t rest the meat for at least an hour.

[Huskee]

Yes. You can do it for 24 hrs too, if that makes your timing easier by starting much earlier therefore no rush. I've done that.

[Santamarina]

Rest away! I like to rest pork shoulder at least an hour. I’ve done my overnight holds, and they always come out great!