I made a pulled pork shoulder I can't eat tonight ?

[Lemonhead78]

       Has anyone else ever made a pulled pork they can't eat ? It's resting now. But what should I do about the pulling. Do I have to pull it before it cools ? Can I pull it tomorrow ? Am I screwed ?

[HighOnSmoke]

I sometimes will do a pork butt a day in advance from when we will eat it. After it rests for a couple hours I will pull it and use a vacuum sealer to save until later. Once bagged I will ice it down to get it real cold and refrigerate it or freeze it, depending on when we will be eating it. To heat it up I set my sous vide to 140 and let it go for a few hours and it usually comes out the same as if we would have ate it the day I cooked it.

[bamabob]

       Has anyone else ever made a pulled pork they can't eat ? It's resting now. But what should I do about the pulling. Do I have to pull it before it cools ? Can I pull it tomorrow ? Am I screwed ?

I would pull it tonight before it cools.  If you can't you can always wrap it in foil and heat it up at a low temp in the oven and then pull.

[smokeasaurus]

       Has anyone else ever made a pulled pork they can't eat ? It's resting now. But what should I do about the pulling. Do I have to pull it before it cools ? Can I pull it tomorrow ? Am I screwed ?

I would pull it tonight before it cools.  If you can't you can always wrap it in foil and heat it up at a low temp in the oven and then pull.

X2

[TentHunteR]

       Has anyone else ever made a pulled pork they can't eat ? It's resting now. But what should I do about the pulling. Do I have to pull it before it cools ? Can I pull it tomorrow ? Am I screwed ?

I would pull it tonight before it cools.

X3

YES!!! Pull it BEFORE it cools if at all possible!  Once the gelatin congeals it won't be as easy to pull!

[DWard51]

x4 on pull now and then cool, bag, refrigerate or freeze..... 

But if you have no other choice, you can reheat it and pull later.  It will need to be hot enough to get the fat & gelatin melted again.  It will likely not be a good a quality of pulled pork, but it will work (probably need a finishing sauce as well).  But it can be done.

[TMB]

I always pull them and put the meat in vacuum bags.  I never wait and pull apart later

[Lemonhead78]

Well that was weird. It didn't pull. I had to slice it. I think the thermometer was in a bad location or the thermometer isn't accurate. I pulled it off at 196 and the carry over brang it to only 198. Disappointed.

[bamabob]

Use a good instant read and check a few different spots before taking off the smoker.  Not only get a temp reading but also note how easily the probe slides in.  You can do the "jiggle" test also.