Question on travelling with Pork and Au Jus.

Discussion in 'Pork' started by backyardsmokin, Jun 14, 2015.

  1. 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.
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BYS, hopefully the experts will see this post . Hit the search bar above for tips and suggestions on cooking and storage in a cooler .
     
    Last edited: Jun 14, 2015

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