Keeping pulled pork moist

[rstcso]

This has probably been answered many times, but I thought it would be a good time for a subject other than "you know what".

Between the period of pulling the pork and it being consumed, how do you keep it moist without putting a bunch of sauce on it? It seems to dry fairly quickly across the top where exposed to the open.

[txpgapro]

I always vac-pac, hot or cold. Stays fresh and moist.

[Woodman]

Well, if you are cooking it this weekend......you could set it outside..........Sorry, couldn't resist a little humor in the face of adversity!

I use apple juice on mine!

[bigwheel]

Reduce the surface area. As in..mold it into a round ball. Heard that tip form Tom Hoefer I think

bigwheel

[Woodman]

mmmmmmm! a molded ball 'o pork!

[bigwheel]

Yeppers...pack it into a soup bowl and up-end it at an opprotune time. Now I dont know why anybody dont want it sauced..but yankees looks at things funny.

bigwheel

[Thom Emery]

This has probably been answered many times, but I thought it would be a good time for a subject other than "you know what".

Between the period of pulling the pork and it being consumed, how do you keep it moist without putting a bunch of sauce on it? It seems to dry fairly quickly across the top where exposed to the open.

Why would you not sause it? Had good results saran wrap on the pan
with sause.

[rstcso]

It's not that I don't want to, I don't know what kind of sauce. Remember, this is central Texas. I don't know of any BBQ joint that has pulled pork. Maybe a chop or loin, but pulled? No way! The flavor of the pork has been very good, so don't want to put something on it that will take away from this. If you have some suggestions, I'd appreciate them.

[burnt food dude]

I'd mix a little apple juice with the meat and vac pack or, put it in a sealed container. If it doesn't fill the container, put some plastic wrap over the top of the meat.

How long between cooking and serving? If its longer than 1 or 2 days I vac pack and freeze. When you are ready, pull it out of the freezer and drop pack into boiling water.

[jshively]

Save the juice if you foil. Put the meat is a disosable alum pan and mix with juice. I did this for my brother's bachelor party and the meat was as moist as it was when I first pulled it off of the pit the night before.

[rstcso]

Well, if you are cooking it this weekend......you could set it outside..........Sorry, couldn't resist a little humor in the face of adversity!

Thank for the input :x . Lucky for us, it's looks like it's going well east of us. Now they're saying we have a 30% chance of rain for Saturday.

Looks like apple juice is the way to go and decreasing surface area between pulling and serving will help, too. Thanks.

[Tailwagger]

I use a vinager hot sauce :shock: after it's pulled and let it rest a little while before serving, coarse' I'm in 'Bama where the Carolina type Q'd pork be real pop'lr. I usually also pull a bit and set aside that I wont put in the sauce for those who just want a good "Hunk a moosocka" :lol:

That's my 2 cents, ...for what it's worth :wink:

[Tailwagger]

I use a vinager hot sauce :shock: after it's pulled and let it rest a little while before serving, coarse' I'm in 'Bama where the Carolina type Q'd pork be real pop'lr. I usually also pull a bit and set aside that I wont put in the sauce for those who just want a good "Hunk a moosocka" :lol:

That's my 2 cents, ...for what it's worth :wink:

[Tailwagger]

How'd I do that :oops: :?:
Guess thought my 2 cents was worth hearin' 2 x :lol:

[Uncle Al]

After putting the pork in a container, I usually put a piece of plastic wrap directly onto the meat. Then I cover the container with aluminum foil. Keeps it nice and moist till serving.

Al

[bigwheel]

I use a little mix of red tomater based sauce..vinegar and sour mash whiskey..Ezra Brooks of course. Tastes mo like Jack Daniels than Jack Daniels does. Mighty yummy.

bigwheel

[Thom Emery]

Carolina Style yes sir , Man ya cant go wrong put a lil Cattlemans
Honey Style on it ifn your folks is not too open to new Q
My kids are so used to new Q if I do it twice the same way they
think somthins wrong

[Big Neal]

I haven't had a problem with the pulled pork drying out. It usually don't hang around that long. I pull the smoked pork butts and add some BBQ sauce, some vinegar and a couple of other condments, and the stuff disapears. Bill's recipe is a very good sauce to use. For the pulled pork, I adjust it with a little cyaine, and vinegar. Real good stuff :wink: