Best answer: How do you pull pork after cooking?

How long should pork cool before pulling?

A resting time of 30 minutes is preferable when making pulled pork. You can let the meat rest for anywhere from 15 minutes to 2 hours, but you should target the 30-45 minute range for best results. Try not to wait too long, or the meat might get cold, especially if you’ve left it uncovered.

Should pork cool before pulling?

Pulling pork after the butt is cold. Don’t. If for some reason you can’t pull it while still warm, you will need to slowly reheat it. With it still wrapped in foil, put it in a 200°f cooker or oven for an hour or so to get the chill off first.

Can I pull pork after it cools?

Place your pork package on the indirect side, or cool zone, on the grill until its internal temperature comes up to 165° F. Unwrap your meat, being careful to keep any juices left in the foil. … Remove the pork from the grill, shred it, add any remaining juices from the foil and serve.

Should pork be pulled hot or cold?

For pulled pork, the ideal temperature is 205°F. The high internal temperature allows collagen to break down, making the meat very tender.

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How do you shred pulled pork?

How to Shred Pulled Pork

  1. Place the cooked meat on a large cutting board. Use a large knife to cut the meat into large pieces.
  2. Insert two forks into a piece of meat and pull in opposite directions to get long, thin shreds. Repeat with remaining meat.

How do you pull pork by hand?

Use a Fork

Take a fork in each hand, with the tines facing down. Starting in the middle of a chunk of smoked pork, pull the forks in opposite directions along the grain of the meat. The fork tines will split the shreds apart as you pull, leaving a nice pile of thin shreds behind.

Can you pull pork the day after cooking?

Here is what I do. I cook them, rest them and pull. As soon as the pulled pork cools I vacuum seal it in 1-2 pound portions with my food saver. If you are using the next day, just throw it in the fridge.

When should I pull my pork shoulder?

Remove it from the smoker once it reaches an internal temperature of 165°. Wrap the pork shoulder in foil and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°. Rest in the foil at room temperature before serving.