Pulled Pork: Coda

The pulled pork turned out great, although not exactly as I expected.  I estimated it would be done in about 14 hours, which should have been ~8pm.  I figured it might go until 10pm, but I figured that was definitely the outer bound.  The internal temperature seemed to park itself at ~160F, and I really needed it to get up to 190-205F.  It stayed around 150-160 for the final several hours I left it on the grill.  Finally, around 10pm without any temperature movement I moved it to the oven.  As soon as I moved it to the oven the temperature slowly started to move up.

I suspect that the grill was too cold, even though I had a probe thermometer telling me the temperature of the grill.  My current thinking is that the probe was reading wrong; perhaps the probe needs more density (than air) to get an accurate reading.  Which might have meant that my temperature was off all night.  The thermometer on the grill lid read just under 200F the whole time while the probe was reading around 250, so it’s very possible that the lid was right and the probe was wrong.

Regardless, after I moved it into the oven I set up the remote probe to beep when the pork got to 203F.  This happened at 4am, and the remote woke me up to attend to the pork.  I let it rest for about 30 minutes then started to pull it.  And it was like heaven.   It just fell off the bone and pulled apart like nobody’s business.  It tastes delicious, although at 4am I only had a bite.  I’m very-much looking forward to lunch today. :)

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