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Keeping Pulled Pork Warm and Juicy After Pulling?
MagicMike
Posts: 40
I have been acquired by some friends of mine to cook 2 boston butts for their 4th of July party after they found out that I now have an egg. I have never cooked for more then 6 people before so I am a little nervous. My biggest concern is going to be keeping the pork warm and delicious after it has been pulled. I am thinking it will need to stay warm without drying out for at least 1-2 hours. I am not sure if I will have access to a power outlet or not since they might be serving the food outside away from their house. Any advice or help will be appreciated.
Comments
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Why not just keep it wrapped and kept it an cooler til your ready to eat? I'm thinking that should give you at least a four hr window.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Yep. Keep wrapped in cooler until ready to pull/eat. Pull and cover in foil.
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2 Large
Peachtree Corners, GA -
As above, just pull when your ready to eat.
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If you decide to smoke day before and pull night before just place pulled meat into 1 gallon freezer zip-lock bags with all air squeezed out. When ready to eat just boil a large pot of water and place bag o' pork in boiling waterAtlanta, GA
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Three Words : Foil, Towel, Cooler.Cook it, wrap it, insulate it in a small cooler....it will be better and will be perfect 3-6 hours later.It will impress the crowds when you show up with 2 bark-laden butts and start pulling them right there and can say, "Yeah. I smoked those."1 LBGE in Chapel Hill, NC
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I gather Mike wants to keep it warm and juicy AFTER he pulls it. I mean, he HAS to take it out of that cooler and pull it sometime!I'm the last person to ask. I find that it starts drying up a millisecond after it is pulled. Maybe a crock pot with lid? Dunno.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Crockpot on warm with lid is perfect. Or anything with a lid. Let it cool down to 120-140 before pulling it to minimize moisture loss through steam.
______________________________________________I love lamp.. -
Thanks for the help everyone! I will definitely do FTC until I am ready to pull then try @nolaegghead method for keeping it warm while it's being served. I plan on trying a slightly altered version of Adam Perry Lang's recipe for pull pork for the party. I've never cooked his recipe before so I'm doing a trial run with it this weekend to see if it's good or not. I'm sure I will start a new thread and post plenty of pics during the cooking process.
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Wondering if I close the vents if I can leave it in BGE for a few hours while oven cools down. Shouls take a few hours to get down to say 50C. Does that work? Or will it dry our?
Thanks! -
You do not want to have meat on the egg while choking down a fire.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
I have a family member who cooks off the egg for groups and has to keep the meat warm and this is mostly what he uses
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I collect juices in a pan during the cook. Then rehydrate with that and a coca cola after then pan has been pulled for about an hour.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I do the same with Dr Pepper...you do NOT taste the soda!Thatgrimguy said:I collect juices in a pan during the cook. Then rehydrate with that and a coca cola after then pan has been pulled for about an hour.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
Backrubs.
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