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AussiePhil

Pulled pork - can it be done quickly?

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Hi All,

 

i'm new here and also to Kamado cooking (picking my new Akorn up tonight).  I have my daughters 1st birthday coming up and i want to do a pulled pork for the lunch.  I'll have a few opportunties between now and then to practice some cooks, but I'm not sure on the best way to go about the pork on the day.

 

The issue is that the lunch will be at about 1pm.  The way i see it (after doing some research on this site), i have a few options.  I was wanting your opinions on what might be the best (in terms of ease and taste considering i'm fairly new)

 

  • Do an overnight low and slow pulled pork
  • Cook the pork the day before, reheating it on the day just before lunch
  • trying to do a pulled pork in about 4 to 5 hours (i.e. start first thing that morning)

 

My main concern with the 1st option is that I will literally of only had a few cooks in the Akorn before the party, so am a bit nervous about doing an overnight cook.

 

What are peoples thoughts and experiences?

 

Cheers,

Phil

 

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Pulled pork freezes really well, so cook some up low and slow to get the practice and then freeze it and it will be like money in the bank.  That will open up some options for your "day of" cook.

 

An overnight cook might be the best bet if you can get temps stable enough for a few winks in between checking temps.

 

Best of luck to you and congrats on your daughter being 1 year old.

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It's hard to go wrong with pulled pork but I would let it rest for an hour at least and then pull it before freezing.  It will pull easily if it is hot from the cook.  Remember, you can do this once or twice before the day of the event so that you have a backup in case something doesn't go right for the live cook.  On the day of the live cook, try to finish 2 or 3 hours before time to eat and then you can just pull and eat at the same time.

 

Happy cooking :)

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I would probably do it the day before, but you could have the butcher cut the pork shoulder in smaller pieces. 

 

You could probably get a 3-4 lb piece of pork shoulder done in 5 hours near 300F if you needed to get it done quickly, but it would be a lot less stressful to do it ahead of time.

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26 minutes ago, Panchango said:

I would probably do it the day before, but you could have the butcher cut the pork shoulder in smaller pieces. 

 

You could probably get a 3-4 lb piece of pork shoulder done in 5 hours near 300F if you needed to get it done quickly, but it would be a lot less stressful to do it ahead of time.

 

+1   I would cook ahead, pull, freeze if I were in your shoes.  Just less stress.

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Why freeze, just cook the day before, put the whole thing in the fridge and warm/pull the next day.

You won't be able to tell the difference between right off the cooker and right out of the fridge.

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Get yourself a collar butt boneless pork neck  . Mix up some apple sauce with bourbon /whiskey and inject it  leave over night they are usually only 2 kg . 6 hours at 250  pulls apart nicely  look in the rubs and sauces section for a great pdf on injecting . http://komodokamadoforum.com/topic/8382-injected-collar-but-with-ckreefs-mop/

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