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I was going to order that but, I have been weary of the estimated deliver time...
This isn't rocket science but, I still have yet to see or feel a burr and I have watched video after video. My knives were decently sharp also but not shaving sharp. My stones go up to 2000 grit, I believe. I did buy a piece of leather and some compound for strop. It brought the knives to another level of sharpness but still not fantastic. For al this, I wake up this morning as see that my wife has thrown one of the knives into the sink! Pray for me...
Also, I use my iPhone to set the angle. Pretty simple with that...
I personally love 2nd day pulled pork. I pull it and bag it. Then heat it in simmering water. I don’t have a vac sealer or sous vide, so it’s very doable. If you have a pit large enough to do it whole, Kismet is onto something with doing it whole. It, theoretically, would retain more moisture.
Another option... eat it and do another.
Do you have any way to rest it, bag it whole, chill it and then reheat sous vide? Even without a sous vide controller perhaps a reheat whole in a bag and simmering water until heated through again and then pulling would yield the most moist results? I'm just shooting in the dark here... hopefully someone with more expertise will chime in...
My neighbor came over the other week and asked if I could help 'cater' for his kids Birthday party to be held on Friday t lunch time and he went out and got a 9lb bone in pork butt to make pulled pork tacos with.
Now we've had a HECK of a lot of rain today / this evening and he's just come over to tell me that due to some flooding down at the park they are planning to postpone the party until Saturday..... well my problem now is that the Pork went on the grill at 7pm!
So my question is how would you folks who've encountered this sort of thing proceed? What's the best way to store and reheat the pork until Saturday is? I'm planning to continue the cook and take the pork off the grill around 9/10am tomorrow, then wrap and just let it rest in the cooler as normal but then what?
Put the entire butt in a tray, cover with foil and put in the fridge tomorrow night, reheat the entire butt like that in the oven on Sat then de-bone and shred. Or am I better to let it rest tomorrow morning, then de-bone and pull it, hold it in the fridge already shredded and reheat it like that?
I'm worried about it drying out, do you think it will turn out better if I shred it tomorrow and then reheat the pulled pork quickly? Or would it be better to reheat it slowly as one piece?