Pull Pork NOW or LATER?

It's MUCH easier to pull when the meat's warm. You can find SmokinOkie's world famous Pork Finishing sauce HERE.
Once pulled,apply a liberal dose of the sauce over the meat. It will reheat beautifully and retain moisture.

Yes, pull now and use Smokin Oakie's finishing sauce. I wrap the finished pulled pork in foil, put on the sauce and put in fridge. Always forks for me.

I have done pork for 100 people by cooking, then pulling and placing in zip lock bags and placing in fridge. Then place into boiling water to reheat. Very little if any moisture was lost. Nothing but good comments on final prduct.

I do foil my butts, and then I add some of the juice into the bags.

Also know of someone who put the plastic bags of meat into his cooker at 225 degrees to reheat. Says the bags with meat will not melt until the temp goes much higher.

RandyE

Thanks, folks. Much appreciated.
To re-moisten my pork I've always used Pride of Deer Camp BBQ sauce, which I make in quantity and can. But one day I'll try Smokin's finishing sauce. It sounds delicious. Here's the Pride of Deer Camp:

If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces.

40 min | 10 min prep
Makes 4 quarts (this is a cut down recipe from an 8 quart recipe--which I use when I intend to can a lot of it to have on hand)
Ø 1 quart water
Ø ¾ cup brown sugar
Ø ¾ cup Worcestershire sauce (prefer L&P)
Ø ¾ cup prepared yellow mustard
Ø 2 cups catsup
Ø 1/4 cup freshly milled black peppercorns
Ø 1/4 cup red pepper flakes (you can adjust this to taste)
Ø 1 ½ quarts red wine vinegar
Ø 2 cups dry white wine
Ø 1/4 cup salt
1. Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
2. Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
3. I can mine and store it in the pantry, but you can also store it in one or more jars in your fridge indefinitely.
4. For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.

Kerry, if I may, a word of caution...

Granted, you've tried and been happy with this finishing sauce recipe. As a chef and avid BBQ nut, it strikes me as a bit over the top. What you're looking for is to moisten the pork with something that compliments the meat and its intrinsic flavor. IMHO the red wine vinegar and white wine add too much zing to the smoke/pork component. To be fair, I'll give your recipe a whirl next week when I smoke some PB's.

I hope you do, MaxQue. I also use this sauce for a dipping sauce for ribs. The vinegar and the wine cook down and mellow out, but it is still a Carolina vinegar type sauce. Some folks like that, others not so much. But it still makes damned fine bloody mary's!

Kerry,

Glad you have a sauce that works for you (but the mustard makes it a NON Carolina Sauce... well maybe South Carolina)

You might want to post the recipe in the recipe section, it'll get lost in the middle of another post.

Oh, for me, if I have a choice, I pull later, not ahead, but it all depends on timing. Once you pull it loses flavor.

As long as the finishing sauce is thin, that works. I'm not a fan of adding thick barbecue sauces to moist them up, really changes the flavor.

And I dust with rub after I pull.