Hey,
I made some pulled pork this weekend for some company. I usually just put the sauce on as I'm eating it or eat it unsauced, but this time I put sauce on as a 'finisher' and then kept it in the oven to keep warm. The sauce basically baked into the pork which I really liked better than putting on as I'm eating. The thought then occured to me....what If I put all of pulled pork in a foil roasting pan, cover with sauce, and put back in the smoker at say 250 for an hour. Has anyone ever tried this? Seems like a similar concept to burnt ends but wasn't sure if it would work for pork. It would be nice if I could get the smoke taste on more of the inside bites and was thinking this might be a good fix.
Has anyone ever tried anything like this?
I made some pulled pork this weekend for some company. I usually just put the sauce on as I'm eating it or eat it unsauced, but this time I put sauce on as a 'finisher' and then kept it in the oven to keep warm. The sauce basically baked into the pork which I really liked better than putting on as I'm eating. The thought then occured to me....what If I put all of pulled pork in a foil roasting pan, cover with sauce, and put back in the smoker at say 250 for an hour. Has anyone ever tried this? Seems like a similar concept to burnt ends but wasn't sure if it would work for pork. It would be nice if I could get the smoke taste on more of the inside bites and was thinking this might be a good fix.
Has anyone ever tried anything like this?
