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.

 

[TaperPin]

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?

What a good question. I’d think you need to get above 195. I’ve had some that came up to 200 quickly and were not allowed to hold at that temp since we were late for a bbq, and it was almost too firm for pulled pork - I sliced it thick and pulled the slices. Coming up quick and cooling or slicing immediately, 198 or 199 might be good. If coming up slowly and holding for 20 minutes my gut says stop at 196 or 197, but that might be too soon - my mind says overcooking a little is better than undercooking so just go to 198. Lol

My rub doesn’t have a lot of flavor on its own for just slicing so I’d have to come up with a flavorful gravy and maybe inject something. A good time to make up some ribs and use all that juice from finishing them in foil to pour over the slices. That just made my mouth water. *chuckle*

 

[jmez]

Pull it 180-190. It will still be tender and can be sliced .

Sent from my moto g power - 2025 using Tapatalk

 

[bradb]

Pick up pork cushion meat and just like people have said dont' cook it to as high a temp

 

[HiMtnHntr]

Bet you could take it to 180 and slice. Even better if you cool it first

 

[Tryin]

Yes, yes, you can. Several ways to do it as well. And pork is still cheap enough that you can screw it up and not be out a ton of money. I have had good luck taking it to 165 and holding for as long as I feel appropriate. Longer equals more rendering. The best one I ever made was injected, sat overnight, smoked to 150, rested 30 minutes, sous vide at 165 for 8 hours, rested an hour, and sliced with gravy made from the sous vide bag drippings. If you don't like the crust after sous vide, hit it with the torch to crisp it back up.