Slicing “pulled” pork

[SBR Sarge]

Is it possible to smoke a pork butt, let it cool and set up, and then slice it like corned beef?

Mom has a recipe or something she wants to try, and I have no experience doing this.

And this will be a store-bought hunk of meat, not wild hog if it matters.

 

[NRA4LIFE]

Yes, just don't over cook it or the slicing will get ugly.

 

[go_deep]

Are you saying you'd chill it in the fridge till cold?

 

[butcherboy]

I do it all the time. Don’t cook it to say 180 then foil and go to 205. Cook to 160 and hold that temp for a few minutes. Take out to rest and the temp of the meat will go up another 5-10 degrees. Then cool it in your fridge and slice and then reheat what you plan on eating. You can also slice for eating right away when it’s hot. I prefer sliced meat over shredded and pulled.

 

[Cannonball]

you can smoke a pork loin quick and it slices great

 

[Sccritterkiller]

The good BBQ places around here offer it chopped/pulled or sliced...and you can get white or dark or mixed. Dark sliced man myself..

 

[SBR Sarge]

Thanks everyone.

My thought was to smoke it like I would for pulled, then cool it it the fridge so it has some body for slicing.

If I just smoke until 160, will it still be as tender and will the connective tissues melt away like if I had run it to 200-ish?

 

[Dave Thomas]

Just pull it a little earlier then you normally would.

 

[Turkeygetpwnd38]

The good BBQ places around here offer it chopped/pulled or sliced...and you can get white or dark or mixed. Dark sliced man myself..

 

[highcountrymuley]

Have u looked at a meat slicer like they use in a deli? Presume that you would want meat cooled a bit to hold together.... then reheat to eat. Good info here.

 

[Sacrvrrat72]

Thanks everyone.

My thought was to smoke it like I would for pulled, then cool it it the fridge so it has some body for slicing.

If I just smoke until 160, will it still be as tender and will the connective tissues melt away like if I had run it to 200-ish?

No, it will have a different tenderness. Depends on what you are looking for.

I would get a boneless pork butt that is well marbled. Trim off all the outside fat. Rub and smoke it unwrapped until it is done to your liking. Cool in the refrigerator and then us a slicer or electric knife to cut slices to your desired thickness.