Pulled Pork question.

[mountainsmoker]

The pork looks slightly dry in your picture, I would toss it with a little more sauce. Go by feel you want to feel the sauce on the meat.

Ahumadora we don't usually use apple juice on our pork. To sweet as our pork is sweet. Apple cider is tarter can be used but infrequently and only as part of a sauce. We do use apple cider vinegar in our sauces which gives the flavor.

[Ahumadora]

Toss some apple juice in there to lubricate it a bit if it is dry.

[holehogg]

mountainsmoker been in cooler just short of 2 hours and just finished pulling. I have always used this method and it works for me. The one time I didn't, it just wasn't the same. I usually use Huskees original shawsh as I always have it on hand and pairs very well imo. I am keen to try a vineger sauce and will make per one of your previous posts when I next make sauces.
Thanks for keeping me up HouseHomey ☺ but it was the right call.

Must say is a little drier than usual but taste good. I did run kettle at a higher temp than usual from some time during the stall to chase it on in the hope it might get done in time for supper.
Love MMD it truly is a winner.

[mountainsmoker]

From the home of pulled pork forget about the Cambro. Let it set and cool a 1/2 hour to an hour just as long as you can touch without getting burnt pull put in a big pan, sauce lightly and into the fridge. First thing in the morning make sure it is slight moist as the pork will soak up the sauce you put on in the evening. Put in a 140-160 oven covered with foil. It will be like you cooked it all night. Done up to 10 butts this way for special occasions. Don't use a thick sweet BBQ sauce, pork is sweet in its own self. That is why those of us where pulled pork originated use a vinegar sauce. Whether is more or less straight vinegar from Eastern NC, ketchup or tomato added in Western NC, mustard added in SC. Or any variation you want. Just not a sweet and thick sauce.

[holehogg]

I had a feeling i might end up doing that.
Just needed a shove.

[HouseHomey]

That depends on how long you’ll be sleeping. If you can cambro and pull even better. If not cool it and pull. The thing is gonna stay hot for a long time. Just depends on your equipment options and sleep time. Just pull it and get it over with. You’ll sleep better. You don’t have to wait two hours to pull.

[holehogg]

Now you had to throw a spanner in the works. Do i put it in the fridge wrapped to cool?

[Sweaty Paul]

Could pluck bone and then seal. What I love about this site is that there are a whole bunch of great ideas.

[HouseHomey]

Pull it or wake up early and pull. That’s up to you. I’d be tempted to leave it whole, warm and then pull.

[holehogg]

Bone in and protruding will puncture bag.

[Sweaty Paul]

Could also just vac seal whole.

[richinlbrg]

Beautimus!

[holehogg]

Was thinking along those lines but then I'd have to get up extra early to get it done before I leave for the wagon. I just wont have the time to take it with to handle it there.

[Mr. Bones]

Nee-Ice Bark, BTW! Me likeys!

[Mr. Bones]

Faced with that dilemna, most ofte I'll jus double cling wrap, then foil my pan, set it in th oven, set on warm, an deal with it th next day...have served many like this, fer work luncheons, etc., with zero discernible degradation of freshness, moisture, flavour, or quality...ymmv
However ya do it, Brother, I always am wishin ya th best of all things...!