View Single Post
Old 03-05-2009, 01:10 PM   #14
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA

I do not cater, but I do serve large groups of people at parties, work functions, etc.

Since I normally cannot cook the day of, I cook/pull in advance and store in ziploc bags.

When I warm up the pulled pork (normally in a large crock pot), I add a mixture a 25/75 BBQ sauce and apple cider to keep the meet from drying out.

I always serve sauce on the side.

My two cents.

fireman_pete is offline   Reply With Quote