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Need help with dried out pork

Unknown
Unknown
edited November -0001 in EggHead Forum
My cousin gave me two 8 pound chunks of porked that were marked from the butcher as rolled boned and tied. Looked like a pork roast but not quite a butt. I cooked until 200 but when I pulled off the egg to wrap in foil for a few hours I sampled and the meat was a little dry. Definately not butt type. [p]Question is. How do I moisten up the meat before the guest get here?
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Comments

  • AZRP
    AZRP Posts: 10,116
    Buster Dog BBQ,
    You didn't say if it is pulled or sliced, if it is pulled, mix in a can of Coke, not diet. If it is sliced, drink more beer. -RP
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  • icemncmth
    icemncmth Posts: 1,165
    Buster Dog BBQ,[p]I think it depends on how you are going to server it...[p]If you are going to chop it up then add some Coke and sauce and you are done..[p]If you are going to slice and serve then there is an old trick we did in resturants..slice put in a pan...add broth/coke/beer/whatever you have at hand...[p]Cover with foil. Pop in the oven at 250 or less deg..or low..You are not cooking it just trying to warm and try to do this right before the people show up...[p]Then pull it out of the oven and let it rest...[p]Or if it isn't sliced....use in injector and inject some type of liquid in the meat...then warm in oven and take out and rest..this will let the liquid distribute in the meat..[p]But most of the time resturants make a gravy...
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  • Unknown
    Unknown
    Buster Dog BBQ,[p]Thanks for the quick response. The plan is to pull it. If I add coke, is it like the equivilent to a can? I have 16 pounds prior to the cook. So maybe 14 after cooking.
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  • AZRP
    AZRP Posts: 10,116
    buster dog bbq,
    Add it til it looks and tastes right. I'm guessing about 1 can. -RP
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  • thirdeye
    thirdeye Posts: 7,428
    Buster Dog BBQ,[p]You may have better luck jacking up the liquid level of your guests than you will with dry pork. Heheee. [p]Seriously, I think you most likely had a loin roast which only needs to be cooked to an internal of 145°. If that is so, one option to disguise the dryness is making chopped pork sandwiches with it. You can even fry up some good bacon until just done and chop it in with the meat. Same goes with some onion slices sauted in butter. Options for sauce are fairly broad, my favorite are the vinegar based ones, but mustard based and standard BBQ sauce can be used too. (in fact they may work better than the vinegar ones for this job.) You may want to make a table sop as well.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • gdenby
    gdenby Posts: 6,239
    Buster Dog BBQ,[p]I too re-heated some slightly dry and over done pork in Coke. I stuck it in a slow cooker on high (about 180 degrees) for 2 hours, at which time I was able to completely shred the meat. Made some nice vinegar based sauce, poured it on, and served on sour dough rolls. Comments that were that it was real good. I was glad to have about six pounds of it.[p]gdenby

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