British BBQ Society Forums

Hi all,

I'm supposed to be doing something for a family party this Sunday.
Was thinking of doing pulled pork but there'll be around 30 people so I'd need to do a couple of big shoulders maybe starting Fri evening.

How would this turn out if I pulled it on the Sat evening and maybe the second Sun morning, depending on timings?

Not sure how to reheat it if required or keep it moist...

Could keep them wrapped in lots of foil and then in a coolbox overnight if that would work?

I'll be using a Kamado Joe and a Weber One Touch and an Aga if need be

Appreciate any advice,

Pete

Have you considered getting the smoke flavour into them using your Kamado Joe & Weber One Touch on Sat night then finishing both of them overnight in the oven? I've held a butt in a cooler for about 4 hours with good results - I'm not sure how it would turn out trying to hold them overnight.

Like Robin I don't know how they would hold out. If they cool down too much reheating with the sauce will bring it back to temperature quite nicely. 30 people for pulled pork, not sure I know that many people these days Good luck

You can get a lot of meat on a KJ, especially if using a grill extender.

Have you got / when will you get the meat to see if it will fit?

But lots of people freeze left over pulled pork and reheat with sauce. So to take the pressure off, I might go that route and cook earlier then reheat

Will be off to butcher today and see what I can blag.
Ive got the extender, snigger, will have a place of everything this afternoon

You're going to be a busy boy!!

Aye, no pressure then....

Bulking things out with burgers and sausages to keep people distracted.
Saying that, kept myself distracted this morning with a couple of racks of ribs - not something I normally do and they came out a little too tough, not sure if I left them in too long or not enough.
Perfectly edible, I had to test them all, but not as tender and moist as I wanted...

Been trying out quite a few ideas on this site (pats nice marquee over the Kamado Joe while shaking fist at the sky)

How long did you cook the ribs for? More often than not too tough means not cooked for long enough

About 2.5 hours.

Ive got a couple more on the go now, will leave them for 3+ and test

Did you foil your ribs an hour or so into cooking? We find this a sure fire way of getting very moist ribs! You want to be cooking around 3 to 3.5 hours. You can tell when they are done by bending them back on themselves. If they start to tear then you know they are done