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[Free Mr. Tony]

I hardly ever, if ever, have cooked a butt for slicing. I've got one marinating now to try to make a cuban similar to this
https://youtu.be/OMlj3SBxiyo

Is the theory to keep it around 145-150 to keep some moisture, or take it to 170-190 for a bit more tenderness.

My hunch would be the lower IT since it will be sliced thin anyway, but I wanted to poll some of this group.

[Bentley]

I always thought roasted pork was between about 155-165°.  As you say, it is going to be sliced fairly thin, so tenderness of finished meat is not as much a factor. 

[hughver]

IMO, it will be quite tough if only cooked to 140-160° unless kept at that temperature for a long time to melt the multitude of connective tissues (think sous vide). If I wanted sliced pork butt for sandwiches, I'd cook it normally to 190-195° to mitigate toughness, let it cool/refrigerate and slice it cold. 

[pmillen]

I agree.  I think a butt needs to go over 200°F to be tender, sliced or pulled.

[02ebz06]

I've just used shredded pork when I've made mine.

[BigDave83]

If you have the time this is definitely a good job to bring sous vide into the picture.

 Also for tenderness slicing the right way makes a huge difference. I learned this on my last 2 cooks both the same way two different outcomes. I cut 2 butts up into chunks like country style ribs and smoked for about 3 hours at 200 in the electric smoker then 25 minutes in the instant pot. The first time you could cut them with spoon, the second time far tougher. Then I noticed I sliced the first one like I would be cutting through the bone long ways and the second I cut it across the short side with the grain.

 Here is a link that may help.

Hope it is okay, if not please remove it Bentley or shout at me and i will edit it out.

https://www.chefsteps.com/activities/smokerless-smoked-pork-shoulder

[Bar-B-Lew]

I've just used shredded pork when I've made mine.

That is what I have done.  In fact, I had two cubano sandwiches this week where I used pulled pork, sliced ham, and sliced pork loin.

[Free Mr. Tony]

I've used pulled many times and like it alot. I just really liked the way theirs looked in the video.  Here is a screenshot.


I remember making capicola a few times (which I need to do again. So good).  That was cooked to 155 and sliced thin. Something about the look of the meat in the video just makes me think that a lower IT (like 155 or so) was reached.

I'm roasting tonight after 24 hours in the marinade. I guess I will see where the night takes me.

[Bar-B-Lew]

It will certainly be easier to make a pretty sandwich with the meat being sliced versus pulled.  I know I win know awards for appearance on the one's I make.

[02ebz06]

I've used pulled many times and like it alot. I just really liked the way theirs looked in the video.  Here is a screenshot.

The pork on the sandwiches near end of video look shredded to me.

[pmillen]

If you have the time this is definitely a good job to bring sous vide into the picture.

Here is a link that may help.

Hope it is okay, if not please remove it Bentley or shout at me and i will edit it out.

https://www.chefsteps.com/activities/smokerless-smoked-pork-shoulder

Gee, better BBQ through chemistry.