Thought I would put a whole (not shredded) cooked refridgerated pork butt in foil and reheat in a regular oven. Any suggestion on temp and time for a regular size butt ?
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Well now,it is hard to damage a hawg.
Ya don't give much info,but put it away from direct heat,set the oven around 250*,warm it above 140* internal,let it rest until ready to pull it.
Couple hrs should be plenty.
Should pull in a couple mins.
A few sprinkles of Smokin's Pullin' sauce will make it perfect.
Or,a little apple juice,water,etc.
Ya don't give much info,but put it away from direct heat,set the oven around 250*,warm it above 140* internal,let it rest until ready to pull it.
Couple hrs should be plenty.
Should pull in a couple mins.
A few sprinkles of Smokin's Pullin' sauce will make it perfect.
Or,a little apple juice,water,etc.
Tom - how do you pull a butt in a couple of minutes?? It takes me a lot longer to get all the fat out of it and separated from the meat! I must be doing something wrong...
If ya cooked it long euough,ya should be able to barely carry it to the cook table.
Drop it,and it should fall apart.
Pull out the bones,lift out the fat pieces,the lean should pull in your hands.
If it takes longer,you have undercooked it.
The goal is not to turn it into shredded toothpicks.
Hope this helps a little.
Drop it,and it should fall apart.
Pull out the bones,lift out the fat pieces,the lean should pull in your hands.
If it takes longer,you have undercooked it.
The goal is not to turn it into shredded toothpicks.
Hope this helps a little.
Yes, my wife/co-cook,takes 2-3 mins for a 8 lb butt,but she is a mathmetician,and plates our boxes at the level of a french chef,against the top 50 cooks in the nation.
It is ready for the photos in Gourmet magazine.
At the house,we couldn't care less.
Hope this helps a little.
It is ready for the photos in Gourmet magazine.
At the house,we couldn't care less.
Hope this helps a little.