Help Please
Can any members please give me any advice on holding pulled pork, after resting, until serve time so that I can serve it at a decent temp to the table, without drying out, or adding sauce before serve.
Cheers
Cyderpig
Holding pulled pork at a good temp until serve time
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RobinC
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Re: Holding pulled pork at a good temp until serve time
I wrap in foil and put in a cooler box. Competitors tend to use cambros or catermax trolleys.
Edit: I've held a cookedork butt for 3 hours like that
Edit: I've held a cookedork butt for 3 hours like that
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BBQFanatic
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Re: Holding pulled pork at a good temp until serve time
We used a cooler box for 2 seasons with no issue. Vent the pork for about 15+ minutes before foiling and then wrap in a towel. Then put some boiling in the cooler box and close the lid and leave it for 10 mins, this will bring the cooler box's temp up, empty out the water and throw the wrapped pork in the cooler. This keeps the internal temp at about 140F easily for 5-8hours.
If you are worried about it drying out, 1/2 apple juice, 1/2 bbq sauce and a splash of white vinegar warmed through and mix this with your pork.
If you are worried about it drying out, 1/2 apple juice, 1/2 bbq sauce and a splash of white vinegar warmed through and mix this with your pork.
Re: Holding pulled pork at a good temp until serve time
I foil mine as others do but also wrap in a bath towel then put in the cooler, works a treat.
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Mike_P_in_Tucson
Re: Holding pulled pork at a good temp until serve time
Not mentioned, but I will assume you know -- do not pull the pork until you are ready to serve it. Take it whole from the smoker, open the foil (if you have foiled it), let it vent for about 15 minutes, re-wrap it in foil and 2 layers of towels and put it in a dry cooler. It will hold at a very hot temperature for a good 4 to 5 hours.
Re: Holding pulled pork at a good temp until serve time
I agree that coolers and towels work wonders, but this is my SOP for pulled pork, as I tend to cook it a day or two ahead of when I need it so I have time to sleep before enjoying it! (I do full pork hands so a smoke starting at 6am often finishes at about 2am the next day).
-Remove the pork from the smoker at the desired temperature (I go as high as 210 sometimes with great results!)
-Cover and let rest for an hour
-Pull while still warm (much easier to pull and remove undesirable bits like fat while it's still warm)
-Let cool, then shove in the fridge.
-When ready to eat, shove it in a pan or slow cooker, pour some NC style bbq sauce over it and simmer, stirring til it's all warm. Add more sauce if it looks like it's drying out.
I often do more pork than we will eat in a sitting, as you can pull it, put it in freezer bags, and just defrost and reheat as above when you want it - instant bbq flavours! The texture suffers none because of it. With that said, often what happens is we just eat twice as much pork on the first day, cause if it's there, I eat it!
-Remove the pork from the smoker at the desired temperature (I go as high as 210 sometimes with great results!)
-Cover and let rest for an hour
-Pull while still warm (much easier to pull and remove undesirable bits like fat while it's still warm)
-Let cool, then shove in the fridge.
-When ready to eat, shove it in a pan or slow cooker, pour some NC style bbq sauce over it and simmer, stirring til it's all warm. Add more sauce if it looks like it's drying out.
I often do more pork than we will eat in a sitting, as you can pull it, put it in freezer bags, and just defrost and reheat as above when you want it - instant bbq flavours! The texture suffers none because of it. With that said, often what happens is we just eat twice as much pork on the first day, cause if it's there, I eat it!