Pulled Pork Serving Question - Long Term Serving


 
P

Paul J

New member
So I did some searching and didn't find exactly what I was looking for...

What's the best way to serve pulled pork over a 4 or 5 hour period? Is a crock pot suitable? I have such an aversion to crock pots, it just seems wrong.

Interested if people have other thoughts. I certainly want to keep as much moisture and texture as I can... without sacrificing food safety.

Thanks!
 
I would certainly use a crock pot.



The other alternative is to use steam trays & sterno, but I would definitely do something to keep the heat on the meat above 140F for food safety.
 
Nothing wrong with a crock pot, but you'll need to use some piedmont sauce or such to keep enough liquid to avoid burning? I'd use the cheap frames that hold disposable pans over the lit fuel cans. You can probably find at Walmart, Sams, Costco, or the like. Don't forget plenty of foil since some will probably get dropped or torn in the serving process.

Wow, that's a long time to hold for serving. I usually only hold butts up to six hours or so PRIOR to serving. I wouldn't start by pulling all at once. Only pull what you need, and if you need more, just get out another foil wrapped butt from the cooler and pull. If you cook to around 200 IMT, pulling a butt only takes a couple of minutes with a couple of forks. Mine only take a few seconds with my Bear Claws. BBQ starts losing flavor and moisture once pulled, so you want to minimize holding time once pulled.
 
As already stated, a chafing dish (the rectangular pan over sterno/some kind of heating element) seems like it'd be the way to go.
 
Sounds like a chafing dish is in my future! Thanks for the help.

Also, it's a good call that I can keep the butts foiled until I need them. That will help a lot with freshness.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille:
I wouldn't hold pulled pork for any great length in a chafing dish either. The pork will dry out over time. </div></BLOCKQUOTE>Isn't that what a nice thin finishing sauce is for?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille:
I wouldn't hold pulled pork for any great length in a chafing dish either. The pork will dry out over time. </div></BLOCKQUOTE>Isn't that what a nice thin finishing sauce is for? </div></BLOCKQUOTE>

Most folks around here prefer to add their own sauce to the bbq after putting on the bun or plate. Usually a hot and a mild will be on the table, and maybe a thicker and sweeter sauce as well. They can add however much they want, if at all.

Moisture can be added to the bbq in a variety of ways. I prefer a mixture of a tad of worchester, vinegar, some chicken broth, and a little water. This enhances the flavor a bit, but doesn't change it much like even apple juice does. In North Carolina and other places, they do it differently.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille:
I wouldn't hold pulled pork for any great length in a chafing dish either. The pork will dry out over time. </div></BLOCKQUOTE>

Yes-sir I agree.
And after 4-5 hrs of holding in a chafing dish or crock I would think the texture will be more like a sloppy joe mushy type of thang. ( like the PP that is sold at the supermarket. )
icon_eek.gif


Tim
 
What about holding them in a "foiled" state (wrapped-up in foil, packed into a cooler lined with old towels / blankets)? They can stay pretty darned warm this way, for quite some time.

[Edit] Whoops! My bad - I see that Dave Russel already had this covered. I skimmed his notes about the crock-pot and moved on. So, I'll just second what he said later in his post.

Then, take them out and pull / shred them as needed. This way, they'll stay moist & retain their heat - it'll be like serving-up "fresh-pulled" during the course of the serving period.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
Wow, that's a long time to hold for serving....I wouldn't start by pulling all at once. Only pull what you need, and if you need more, just get out another foil wrapped butt from the cooler and pull. If you cook to around 200 IMT, pulling a butt only takes a couple of minutes with a couple of forks. Mine only take a few seconds with my Bear Claws. BBQ starts losing flavor and moisture once pulled, so you want to minimize holding time once pulled. </div></BLOCKQUOTE>

Ron, I agreed with you already.
icon_smile.gif
 
You must log in or register to reply here.

 

Back
Top