Well, I had two (approx.) 7.5 lb Boston Butt roasted I put on the grill yesterday going low and slow. Adding wood chips as necessary. At one point I noticed that no 'wavey heat' was coming off the grill. Hmmm... must be out of propane. No bother, we have two more full tanks. Tried hooking them both up. Nothing worked. Bummer.
Okay so they had already been on the grill for 7 hours and the one I had the thermometer in was 173 degrees. I decided to put them in the oven. The grill had already done most of the important work anyway. Eventually, they were done. Right? Or so I thought.
The first one we cut into just fell apart beautifully and we made our sandwiches and they were really good. My hubby loves his electric knife and he sliced up the other one. But it was not quite as done and didn't fall apart. Bummer.
So, should I take this under-done pork, put it in the crockpot with some pork stock (happen to have pork stock in the freezer) and let it finish. Or what would any of you more experienced pulled-pork people do?
Okay so they had already been on the grill for 7 hours and the one I had the thermometer in was 173 degrees. I decided to put them in the oven. The grill had already done most of the important work anyway. Eventually, they were done. Right? Or so I thought.
The first one we cut into just fell apart beautifully and we made our sandwiches and they were really good. My hubby loves his electric knife and he sliced up the other one. But it was not quite as done and didn't fall apart. Bummer.
So, should I take this under-done pork, put it in the crockpot with some pork stock (happen to have pork stock in the freezer) and let it finish. Or what would any of you more experienced pulled-pork people do?
"Time you enjoy wasting is not wasted time."
Laura
Laura