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Old 11-04-2008, 10:21 PM   #1
Got Wood.
Join Date: 01-26-05
Location: Clarendon Hills, IL
Default Keeping pulled pork moist - why do you folks do?

I am going to be cooking about 5 butts for a function and would like to know what all of you do to keep the pork moist. I'll probably be holding the pork refrigerated for about 1-2 days and when I have done this in the past, the pork has a tendency to be a little dry. How do you re- heat the pork and what ingredients to you put in after you pull the pork. I have experimented with a a NC vinegar base as well as the juices from the foiled butts but am curious to see what you all do.
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Old 11-04-2008, 10:34 PM   #2
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Location: Huntingdon, PA

My rig uses a waterpan so my butts start out terrifically moist. As to keeping it moist, I spritz with applejuice and heat in the oven on a stoneware platter wrapped in foil.

Cooking for the love of it.
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Old 11-04-2008, 11:21 PM   #3
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Yankee there are a zillion threads on this.

Search using the words

reheat pork

You'll get all your answers.

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Old 11-05-2008, 05:37 AM   #4
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Originally Posted by trp1fox View Post
Yankee there are a zillion threads on this.

Search using the words

reheat pork

You'll get all your answers.

What he said!
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Old 11-05-2008, 06:29 AM   #5
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For a second I thought you were asking WHY I/we keep it moist. Caught my eye with your subject line.

Using a little fruit juice and BBQ sauce helps.
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Old 11-05-2008, 12:02 PM   #6
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Location: East Phatchogue, NY

why do you folks do?

I don't over cook them and they're fine.
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Old 11-05-2008, 01:02 PM   #7
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NC Vinegar mixture for sure.
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