I know the purists (I can be one)decry the use of foil to wrap meat part way through a cook, but yesterday I was smoking 15lbs of shoulder (two 7.5 lbers each cut in two) to pull and make enchiladas for 40 people and I wanted to make sure the meat didn't dry out.
So once the pork reached 150 degrees I did what I've never done before and reached for the heavy duty foil. After 9 1/2 hours the internal temp of the largest piece hit 196 and I brought them indoors and let them sit on the counter for an hour.
It was getting to be bedtime so I decided to pull and get the meat ready for today's enchilada-build. As I peeled back the foil, I found the pork was so juicy and tender that it almost pulled itself and escaped along with the steam! I couldn't pick it up with tongs. Each attempt resulted in a tong full of instantly pulled pork.
Needless to say, all I had to do was make sure I removed the major fat deposits (there wasn't much) and give the meat a few pokes with the tongs and my job was done.
The only thing I did differently this time was to wrap with foil. But this was the best pulled pork I've ever made, without question. I got just under 100 enchiladas out of the batch which along with 45 I made with just cheese and nopalitos should make for a good party.
And it's time to check my stock porfolio (like I HAVE one) and make sure I've got some shares of Reynolds.
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