G
Guest
Guest
It's midnight. I just finished stuffing 8 pounds of pulled pork into a variety of vacuum sealed bags using my new FoodSaver.
Couple of questions:
1. Do you put the BBQ sauce on the pork now? Or later when you reheat it. I'm using Carolina Red.
2. What are the reheating options? My guests coming tomorrow from Easter unfortunately won't smell the cooker (unless the coals are still going). My current plan is to throw some of the pulled pork into a Dutch Oven, add some BBQ sauce and bring up to temperature.
Any ideas? This is the first time my butts "go live"--I want 'em tasting great!
Scott
Couple of questions:
1. Do you put the BBQ sauce on the pork now? Or later when you reheat it. I'm using Carolina Red.
2. What are the reheating options? My guests coming tomorrow from Easter unfortunately won't smell the cooker (unless the coals are still going). My current plan is to throw some of the pulled pork into a Dutch Oven, add some BBQ sauce and bring up to temperature.
Any ideas? This is the first time my butts "go live"--I want 'em tasting great!
Scott