By Dylan Clay
Leave the pork butt WHOLE – do not shred it.
As soon as you shred the meat, it will start oxidizing, changing color and drying out.
I’d freeze it in a ziplock bag.
The next day around an hour before serving I’d get a large pot of water to 165F.
Take your baggy of frozen pork and submerge it in the water.
It will take around 1 hour for the meat to reach 165F reheated this way.
The pulled pork will taste closer to the day you shredded it.
The main thing we’re doing here is keeping the internal temperature above 140F for food safety – so probe your meat and track temperature.
I know that my electric smoker set to 175F will keep my food above 140F.
If you don’t have an electric smoker:
*For these 2 options I’d use a wooden spoon to crack the door as both will swing in temperature.
The slight crack will allow some heat to escape and keep the temperature down.
Don’t rest the meat before the long hold.
Don’t smoke to tenderness either – smoke to 190F and then hold for 12 hours.
Just leave it wrapped and put into your smoker based on my temperature estimates above.
The next day (12+ hours later), pull the meat.
You need to add a liquid.
You can use:
You can add drippings from your pan or your wrap.