Cambro & holding Pulled Pork - HELP!!!
I have been hired to do an event this weekend and will be utilizing my 2 Cambro UPC400s that should arrive Thursday or Friday. I have never used them before, I always pulled the shoulders just before serving and pulled on site and then stored the extra in pans in a warm oven.
My question is...How long can I hold the pork and keep it moist once it is pulled in the pans and in the carrier? My concern is that it may dry out while in the carrier.
Would I be wise to add some apple juice to the bottom of each pan to help it steam and stay moist? The pans will be wrapped tightly in foil when I do put them in.
Any help is greatly appreciated!
Homemade trailer Roaster a.k.a "Hog-A-Nator"; UDS; Dual Chamber Charcoal; ECO Gasser