This Sunday I was having about a dozen people over for lunch, pulled pork was requested and prepared as usual. About 30 minutes before be were going to arrive and eat I took out the resting pork and set it out to cool so I could pull it. Just as I started pulling we got a call and yada yada everyone was going to show up and eat for dinner 6 hours later.
This hadn't ever happened before so I made an executive decision to put in a pan, cover with a little liquid and put it in the oven, unpulled at 185. I chose 185 because I didn't want it cooking much more and wanted to keep it in a safe zone. When I took the foil off the top about 30 minutes prior and the bark dried out nicely. Texture and tenderness was right on but dang was it hammy. Not only was their an overwhelming flavor of ham, but the smoke and rub were basically non-existent outside of the slight rub flavor in the bark.
The meat toward the center seemed just fine, but the area just inside the bark was no good, tasted just like eating ham. Now, I mentioned that I had pulled some before the phone call, I actually made a sandwich out of this and it was wonderful. I have read several things about hamminess but nothing conclusive, and where the heck did the smoke go? I guess it really doesn't penetrate much at all.
So to the questions, got any tips for hammy butt? How would you have handled the 6 hour delay? In hindsight I would have just served it cold.
This hadn't ever happened before so I made an executive decision to put in a pan, cover with a little liquid and put it in the oven, unpulled at 185. I chose 185 because I didn't want it cooking much more and wanted to keep it in a safe zone. When I took the foil off the top about 30 minutes prior and the bark dried out nicely. Texture and tenderness was right on but dang was it hammy. Not only was their an overwhelming flavor of ham, but the smoke and rub were basically non-existent outside of the slight rub flavor in the bark.
The meat toward the center seemed just fine, but the area just inside the bark was no good, tasted just like eating ham. Now, I mentioned that I had pulled some before the phone call, I actually made a sandwich out of this and it was wonderful. I have read several things about hamminess but nothing conclusive, and where the heck did the smoke go? I guess it really doesn't penetrate much at all.
So to the questions, got any tips for hammy butt? How would you have handled the 6 hour delay? In hindsight I would have just served it cold.
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