Quick Question Before the Anti-Dry Meat Experiment


 
J

John-Peterson

TVWBB Fan
Every year around this time I do pulled pork for my sisters birthday party. I keep the meat in a slow cooker to keep it warm, although some people don't put the lid back on and it dries out. Ive been looking for something to put in with the meat to keep it moist. Ive seen many things but one that caught my eye was an equal mixture of beef stock and chicken stock, plus a little rub. The two "cancel" each other out and allow the meat to keep its natural flavor without adding anything. Has anyone tried this? I also heard of using mops, but I don't mop, and there are too many different tastes out there to start trying.
 
I use apple juice, or apple cider if you can get it. Best bet when adding a little liquid when reheating. Maybe 1/2 a cup per pork butt, or as needed.
 
That's what I originally thought about doing, but I've read that the meat can take on the taste of the juice/cider vinegar, although this is not a bad thing, but going the beef/chicken stock way the meat won't take on any additional flavor, it will just moisten it. So you get the benefits of the juice/cider vinegar without the extra taste. I was just wondering if anyone tried it. I did however decide to give it a try so I'll report back.
 
I wrap my butts when I like the color, and I usually go 275-300.
Any reserved juice is pure love and I pour that in a gravy separator and add the De-fatted juices into the crock/pan.
The combo beef/chicken stock and rub with some butter works also.

Tim
 
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