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Question for Pulled Pork Experts about juice

post #1 of 28
Thread Starter 
Do you mix in all or just part of the juice in the bottom of your foil when you pull your pork?

I'm asking because I have done a couple of Pulled Pork, and although they're AWESOME, I'm wondering if I leave too much of the juice in the finished product. When my Butt gets up to 165 degrees, I put it in a foil pan, then pour in about an inch of apple juice in the bottom, then cover tightly with foil and cook it up to about 205 degrees. Once it's done, the inch of juice in the bottom of the pan has become 2 or 3 inches.....one time I mixed it ALL in with the pulled meat, the last time I just used HALF of it. It makes the meat really rich, so it's hard to eat very much of it. And the next morning when I take it out of the fridge I can see the fat in the meat, so a lot of the juice is fat.

I'm afraid if I don't add some of the juice back in the pulled pork, it'll be too dry, so the question: How much of it do you add to the finished meat?
post #2 of 28
Try chilling it and removing the fat. Freezer does it quick.
post #3 of 28
Yep....what Richtee said. I normally pour all the juice in a container and stick it in the fridge. After it cools just scoop off the fat and pour that wonderful flavor back on the meat. icon_razz.gif

post #4 of 28
I dont use any of the juices in my Pulled Pork and it stayed moist reheated days later.

post #5 of 28
I soak mine with juice, and wrap. Then I just pull into a pan, I don't use the juice, just finishing sauce, and it stays moist.
post #6 of 28
Run the juices through a grease/fat separator (one of those containers with the spout coming out of the bottom). Faster way to separate most of the fat from the juices that putting in the freezer. Then pour over the meat, mix, and there you have it! Your own finishing sauce!
post #7 of 28
Yep...some of you guys toss that liquid gold out? Try adding some to your favorite BBQ sauce.
post #8 of 28
Last time, I mixed the juice into the Finnishing Sauce recipe that SoFlaQuer has on the Boards. It turned out great.
post #9 of 28
Thread Starter 
Thanks for the suggestions....

I'll try the freezer plan tonight to get the grease out. I just put two Shoulders in the smoker this morning, and they look pretty fatty.

We don't like the finishing sauce recipe with the vinegar that we found here, it gives it more of a 'tang', and kind of kills the smoke flavor.
post #10 of 28
The freezer works but you can also get a heavy duty ziplock bag. Pour your juices into it and wait a few minutes and you will see the juice and fat separate. Then cut a corner off at the bottom. (Careful the liquid will quickly start flowing and there is no clean way to stop it. Do this over the sink) Pour off the clean juices and when getting close to the fat layer just move the bag over the sink or another bowl.
With care this can be an easy way to separate the fat and juices and not messy.
post #11 of 28
Dead on correct Richtee! If I'm gonna have bbq sauce,after fat separated, I add juices to Sweet Baby Ray's. Cuts down on the sweetness and adds tremendous flavor!
post #12 of 28
Several ways to get the same end result. I got a fat separator and love it. The great thing about it is that you don't have to raise the temp of your fridge or freezer by putting a hot liquid in and don't have the potential mess............for under $10 you can grab one and make your life pretty dang easy. I'll vouch for all the methods mentioned previously as well though, they all work......just for me a fat separator is the way to go.
post #13 of 28
I use a fat separator as well. A lot of flavor is in that juice! I add some back after the meat is pulled to moisten and also add a finishing sauce for another "layer of flavor".

The extra juice I put in samll containers and refrigerate or freeze to use when I reheat some of the leftovers I've vacuum sealed.
post #14 of 28
I have never saved the juice...just always added my secret sauce. But, i think I will save the juice next time and give it a try. I am always up for something new. PDT_Armataz_01_34.gif
post #15 of 28
and whats the secret sauce? ;)
post #16 of 28
I have never poured the juice back in the meat but guess I'll have to try it now. You guys just dump it over the meat after you have pulled it and mix up a bit?
post #17 of 28
Manwich....lol PDT_Armataz_01_28.gif
post #18 of 28
PDT_Armataz_01_05.gif hehehehehe....
post #19 of 28
Seriously, just doctor it up a bit and it doesnt overpower the meat. My Q guests rave about it. Of course I dont tell them it came out of a can. Hence...secret sauce!!!
post #20 of 28
Now yer scaring me... icon_smile.gif
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