Sliced Boston Butt questions

JoeMap · Jan 31, 2015

My pastor asked me to cook some boston butts for tomorrow's potluck dinner. (before the big game). He wanted them all sliced but I convinced him to let me do half pulled and half sliced.

My questions are:

1. Slice tonight or leave whole and slice tomorrow right after service before we eat. We have a warmer that I can put them in during service. Due to responsibilities, I won't have much, if any, time right after service to worry about IT or other things. I plan on doing FTC until tomorrow morning.

2. Leave in foil pan with foil top or tightly wrap in double foil?

Any help is greatly appreciated.

Thanks,

JoeMap

1buckie · Jan 31, 2015

That's a tough question....probably this:

Leave in foil pan with foil top (and let them breathe a bit before sealing up)

but, if you are holding them all nite (how many hours?) they may get a little mushy after a heat-up?

IamMadMan · Feb 1, 2015

If I am serving the next day....

I cook the pork to be sliced only to 190....
Then rest for a few hours and quickly chill...
When cool, skim the fat off the broth...
Slice the pork....
Layer the sliced pork in the broth at an angle to allow even heating...
Cover and refrigerate.

For pulled pork, cook until done, rest for a few hours, and pull the pork. Put the pork into the meat juices and cover with foil.

Gently heat them in a warm oven until it reaches a safe serving temperature of about 145, you are only heating it, not cooking it.

Sliced Boston Butt questions

JoeMap

Knows what a fatty is.

1buckie

Babbling Farker

IamMadMan

somebody shut me the fark up.

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