Keeping Pulled Pork Warm

[hoffa2651]

Hey guys
Ive been smoking about 10 years and its been getting popular around the neighborhood to the point that people have been asking me to do some small catering orders. One challenge Im running into is that sometimes the people want the food dropped off like up to 2 hours before the party and want some info how to keep the pork warm. In an ideal world Id pull the pork butt and bring it right over to the house but im finding this isnt always an option.

Any tricks to keep already pulled pork warm AND keep it from drying out? I'd appreciate it!

 

[chilerelleno]

Don't pull it, leave it whole and well wrapped in foil, tell them to put it a 170' oven to hold and pull it before serving.
Or...
Pulled pork with a finishing sauce should hold just fine for 1-2 hours in the oven the same way but panned and tightly covered.

You can find Soflaquer's Finishing Sauce in my Recipe Index, last section, Rubs and Sauces.

 

[hoffa2651]

Don't pull it, leave it whole and well wrapped in foil, tell them to put it a 170' oven to hold and pull it before serving.
Pulled pork with a finishing sauce should hold just fine for 1-2 hours in the oven the same way but panned.
You can find Soflaquer's Finishing Sauce in my Recipe Index, last section, Rubs and Sauces.

Appreciate the response---What about for more "high maintenance" customers that dont want to get their hands dirty and pull the pork?

 

[HalfSmoked]

I go with chile on this one all though not sure I would leave it to them to pull. I would do it sauce it and foil in pan to put in oven and hold. Just remember if anything goes wrong its going to be your fault though.

Warren

 

[YogiDog]

A cooler with a blanket will help keep it warm. Put in aluminum pan cover tight with foil. Put in cooler. Cover pan with blanket. Kept a brisket warm for 4 hours once. Just don't open it until your ready to serve. Makes blanket smell good also. Lol.

 

[TomKnollRFV]

If you deliver it pulled already, they can just put it in a crockpot with a finishing sauce too.

 

[hoffa2651]

Thanks guys-Sounds like I need to be mixing with a finish sauce at the end. I knew I went to the right place for help!

 

[dcecil]

Check into a cambro, holds heat nicely and trays and tubs slide in easy. Transports very well You can leave it with them and pick up once they are done

 

[chilerelleno]

Appreciate the response---What about for more "high maintenance" customers that dont want to get their hands dirty and pull the pork?

The second option
Pulled with a finishing sauce, panned and covered tightly, 170' oven, will hold for a few hours.

 

[TomKnollRFV]

Thanks guys-Sounds like I need to be mixing with a finish sauce at the end. I knew I went to the right place for help!

A real easy one is just S. Carolina mustard style sauce. I just like to add enough finishing sauce to allow it to be reheated when I bother saucing Pulled Pork and that is a natural fit because of the ACV and mustard.

 

[jonhans]

Had fantastic results putting it in the crockpot on low with a bit of apple juice to warm back up. Can keep things warm and this is the way to heat it back up after pulling from fridge or freezer. Stays warm and juicy and the apple juice adds even more to the flavor.