Pulled Pork for Party

[BethV]

@BethV and all
I am finally cooking pork belly next weekend. I am curious on how you did yours since it sounds like it was a hit.
So I have been watching and reading and my questions to the group are?
Cube first or cook whole then cube?
I have seen some say that cubing first can make them salty.
Has anyone cooked asian style? Just saw a video mad scientist did, interesting.
It also seems as though cooking times and temps vary wildly.
I have plenty of time and no party, just cooking for the wife and I but if it turns out good, will cook some for the holidays.
Any thoughts?

I followed a MeatChurch recipe.

These were great because they cook on a pan and sort of confit. Very easy and people went crazy over them. Not to mention the only grease was in the pan.

I will say that I had a bunch on the 590 and I had a bunch on the bullseye. Same temperature. The ones on the bullseye got much darker on the bottom so I really had to keep my eye on those.

 

[SmokeZilla]

The party pulled off great. The pork belly burnt ends were a big hit. Regarding the 2 butts, I started them at 9:00 pm and they were probe tender at 1:00 the next day. I kept them in the cooler wrapped in peach paper and towels for about 2 hours. I pulled the pork then and it was so tender and good.

I covered it lightly with foil and refrigerated it for a couple of hours. Then into a 150F oven to warm. People loved it, but having tasted it first pulled and after reheated, I will pull and serve next time. It didn't take more than 5 minutes to pull each roast. And it wasn't messy. It was a good lesson to learn.

I sure appreciate everyone's advice and comments!

BethV (or can I say West Coast Beth). Glad you had a great experience and equally glad your guests enjoyed the wonderful meal you prepared for them. I second the idea of pulling fresh. Pork Butts have an amazing way of drying/dehydrating if/when they transition through too many temperature cycles. You can replace the moisture using the left over renderings but nothing ever compares to freshly pulled in my opinion.

Happy Cooking…

 

[BethV]

BethV (or can I say West Coast Beth). Glad you had a great experience and equally glad your guests enjoyed the wonderful meal you prepared for them. I second the idea of pulling fresh. Pork Butts have an amazing way of drying/dehydrating if/when they transition through too many temperature cycles. You can replace the moisture using the left over renderings but nothing ever compares to freshly pulled in my opinion.

Happy Cooking…

@SmokeZilla West Coast Beth is just fine

 

[Roaniecowpony]

@BethV and all
I am finally cooking pork belly next weekend. I am curious on how you did yours since it sounds like it was a hit.
So I have been watching and reading and my questions to the group are?
Cube first or cook whole then cube?
I have seen some say that cubing first can make them salty.
Has anyone cooked asian style? Just saw a video mad scientist did, interesting.
It also seems as though cooking times and temps vary wildly.
I have plenty of time and no party, just cooking for the wife and I but if it turns out good, will cook some for the holidays.
Any thoughts?

Pops,
Not bbq, but we go to a yakitori joint regularly, that rolls thin pork belly with shiso ( https://www.bing.com/search?q=what+is+shiso&form=ANNTH1&refig=14d03978e75847fc8bc376229a818775 ) leaf to about 1" diameter, then slices the roll into about 1/4-5/16" thick pieces skewered 3 to a stick. Then these are grilled with a yakitori sauce. Incredible!
https://food52.com/recipes/22850-pork-belly-and-shiso-skewer-yakitori