- Dec 4, 2006
- 46
- 12
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?
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?
