Can I Cook Pulled Pork the Day Before? A Complete Guide

Cooking pulled pork can be a time consuming process. Pork shoulder or pork butt usually takes around 1-2 hours per pound to smoke or roast to an internal temperature of 195-205°F. For a 8 pound pork butt, you’re looking at potentially 16 hours of cooking! That’s a lot of time and planning required. Often, pulled pork is made for a big event or party where you need a large batch. It’s impractical to cook it the same day you plan to serve it. The good news is that you absolutely can cook pulled pork the day before without sacrificing any flavor or texture. In fact, there are some advantages to cooking it in advance.

Why Make Pulled Pork Ahead of Time?

There are several good reasons to cook your pulled pork the day before you plan to serve it:

• Convenience – You can cook when you have time without worrying about timing for the event Get the long cook out of the way when it fits your schedule.

• Food safety – Pork needs to be fully cooked to kill any bacteria It’s much safer to cook it ahead since you can ensure it reaches the proper internal temperature

• More time to rest – Letting the meat rest improves moisture The longer rest time means more tender and juicy pulled pork.

• Better bark – The bark will firm up again after reheating with improved texture.

• Flexibility – You can refrigerate or freeze leftovers to use later. It reheats very well.

• Less stress – Removing the long cook from your event prep helps everything go more smoothly.

How Long Can Pulled Pork Be Refrigerated?

Properly stored pulled pork will keep well in the refrigerator for up to 4 days. Be sure to cool it down quickly before refrigerating. Store it in a sealed container or resealable plastic bag with as much air removed as possible. Adding some of the defatted pan juices helps keep it moist.

The USDA recommends consuming refrigerated leftovers within 4 days for optimal safety and quality. Freezing will extend the shelf life for several months.

Tips for Cooking Pulled Pork Ahead of Time

Follow these tips and guidelines when smoking or roasting your pork shoulder or butt in advance:

• Cook to 205°F – Take the pork to an internal temp of at least 205°F for maximum tenderness.

• Let it rest – Rest the pork for 1-2 hours after cooking, lightly tented in foil. This allows the juices to redistribute.

• Chill quickly – Get the pork into the fridge soon after it finishes resting to prevent bacteria growth.

• Store whole – Leave the pork butt or shoulder intact instead of shredding right after cooking.

• Reheat before pulling – Heat the pork back up to at least 165°F before pulling to improve moisture and texture.

• Save defatted juices – Strain and defat the juices from the rested pork. Use some when reheating.

• Reheat gently – Use an oven, smoker, or slow cooker to reheat without drying out the meat.

• Pull just before serving – Shred the pork shortly before serving for optimum texture and moisture retention.

Leaving the pork butt or shoulder whole until you’re ready to serve ensures it retains more juices when you eventually shred it. Pork dries out quickly once pulled or shredded.

How to Reheat Pulled Pork

There are a few good methods to gently reheat your cooked pork butt/shoulder before pulling:

Oven

• Preheat oven to 250°F
• Place pork in a covered pan or foil pouch
• Heat until internal temp reaches 165°F (2-4 hours)

Smoker or Grill

• Heat smoker to 225-250°F or grill to low indirect heat
• Cook until internal temp of 165°F is reached (1-3 hours)
• Add reserved defatted juices for moisture

Slow Cooker

• Add pork to crockpot and coat with defatted juices
• Cook on Low for 4-6 hours until 165° internal temp

Check the internal temp in a few places to ensure the pork is fully heated. Once it reaches at least 165°F you can pull it. Mix the shredded pork with additional reheating juices as needed.

Let the pulled pork sit for about 10 minutes before serving so any carryover cooking can finish and the juices can absorb back into the meat. Toss the pork with your favorite finishing sauce or barbecue sauce right before serving.

Can You Freeze Pulled Pork?

Freezing is a great option for storing larger batches of pulled pork or saving some for later use. Pulled pork freezes very well since the high fat content helps prevent freezer burn. Follow these tips:

• Cool the pulled pork completely before freezing.
• Portion into freezer bags or airtight containers, removing excess air.
• Add some of the pork juices or sauce to help retain moisture.
• Seal and freeze for up to 3-4 months.
• Thaw in the refrigerator before reheating gently.

The Best Cuts of Pork for Pulled Pork

The optimal cuts of pork for making pulled pork are:

• Pork butt – Also called Boston butt, this is the upper portion of the shoulder. It contains a good amount of fat marbling that keeps the pork moist. Pork butt has the best flavor and yield for pulled pork.

• Pork shoulder – The lower portion of the shoulder also works very well. It has less fat than the butt, but still contains plenty of connective tissue. Pork shoulder may be labelled as a picnic roast.

• Bone-in or boneless – Both options work equally well. Bone-in takes a bit longer to cook but adds more flavor. Boneless cooks slightly faster.

For best results, choose a pork butt or shoulder in the 6-10 pound range. Larger cuts take longer to cook but have better moisture when cooking in advance. Plan for 1-2 hours per pound cooking time.

Serving Reheated Pulled Pork

To serve reheated pulled pork:

• Shred the pork with forks, claws, or your fingers once it has been reheated to at least 165°F internal temperature.

• Toss or stir the shredded pork to evenly distribute moisture and juices.

• Add your favorite barbecue sauce, seasoning rub, or finishing sauce. Mix well to coat the meat.

• Serve pulled pork on buns or rolls with your choice of bbq sauce and favorite toppings.

• Or use the shredded pork in tacos, nachos, potatoes, mac and cheese, and many other hearty dishes!

Reheated pulled pork makes amazing sandwiches and tacos when mixed with barbecue sauce. The meat keeps its moisture andflavor for several days in the fridge after being cooked, shredded, and stored properly. Give pulled pork a try in advance and see how it can simplify your next backyard barbecue or party!