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Question on travelling with Pork and Au Jus.

post #1 of 2
Thread Starter 

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.

post #2 of 2

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

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