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Keeping pork moist after the cook?

Discussion in 'Pork' started by Muzzy17is, Jun 13, 2019.

  1. Muzzy17is

    Muzzy17is Newbie

    Newbie question here but when I cook a large amount of pulled pork what’s the best way to keep it moist once it’s done and ready to go? Do I pull the butts apart as needed or ?
  2. mike243

    mike243 Master of the Pit SMF Premier Member

    You might want to define a large amount, a cooler with them wrapped in something that wont steam/moisture out and towels surrounding them to help hold the heat in.
  3. Jabiru

    Jabiru Meat Mopper

    I pull, add my sauce then put in something with a lid ready to keep or warm up if required.
  4. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    When you say as needed do you mean that day or for future warm ups?

    Pull the whole butt at once after it is done and rested. I usually wrap mine so I add the juice from the foil into the meat and serve. If its for near future uses put it in a big zip lock bag in the fridge or a foil pan. If its for way in the future uses vac seal it and toss it in the freezer. It reheats well. Can always use a finishing sauce as well when re-heating
  5. Muzzy17is

    Muzzy17is Newbie

    I'm referring to setting up my cooker on the roadside and selling sandwiches. To keep the pork moist for the day while waiting on customers, I figure putting the pork in Ziploc bags and in a foil pan and open as needed would probably be my best bet???
  6. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    That's a tough one maybe someone with more catering experience could chime in as far as food safety and all that. If you had any access to power I would say toss it in a crock pot to keep it warm through out the day. With what you are working with though you could pull the butts and put them in foil pans and keep them wrapped up in a cooler full of old towels and it should stay fairly warm doing that
  7. krj

    krj Meat Mopper

    When I do vendor events, I use turkey roasters and I'll add chicken a little chicken broth to the already pulled pork. I don't have to add much, but a little bit helps and I just stir it occasionally.
    Muzzy17is and JJS like this.
  8. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

  9. Big crockpots and apple juice...
  10. undy

    undy Fire Starter

    Thanks for all the help. Pork came out great. Took 13 hours at 225. Reheated in pan with juices from smoke. Had requests from friends to send some samples over and then asked for seconds! Thanks to all once again