Hi All,
I am doing some pulled pork (kalua style) Father's Day. Orginally we were going to have the party at my house but u nfortunately, we have had a change in venue. I will still be doing the pork, but now there will be about a 6 to 8 hour time frame between pulling off of the smoker and serving.
I was planning on wrapping the butt then throwing it in a cooler full of towels for the trip. Once at the destination, I am going to throw it in a 250 degress oven until the pork hits 160 at which point I am going to take it out of the oven and pull it.
Is this a good course of action?
Should I try to capture some of the Au Jus during cooking to and pour it back in after pulling, make some Au Jus, or forget about it?
Thanks.
I am doing some pulled pork (kalua style) Father's Day. Orginally we were going to have the party at my house but u nfortunately, we have had a change in venue. I will still be doing the pork, but now there will be about a 6 to 8 hour time frame between pulling off of the smoker and serving.
I was planning on wrapping the butt then throwing it in a cooler full of towels for the trip. Once at the destination, I am going to throw it in a 250 degress oven until the pork hits 160 at which point I am going to take it out of the oven and pull it.
Is this a good course of action?
Should I try to capture some of the Au Jus during cooking to and pour it back in after pulling, make some Au Jus, or forget about it?
Thanks.
