Ken V
Full Fledged Farker
My stepdaughter graduates in a week or so. We are having a party at a park for her and am expecting 100 to 125 people. I have the amount of meat down. We are serving pulled pork, which I am going to prepare ahead of time and vac seal and freeze and then reheat on site.
Here's my question. The second meat is going to be sliced pork loin that I am going to smoke and slice on site. What is the best way to hold the sliced pork loin? I figured I would put in pans and keep in chafers or drop the temp way down and keep in smoker. I dont know what kind of juice or broth to keep them in or if you guys have a better way I am all ears.
Thanks,
Ken
Here's my question. The second meat is going to be sliced pork loin that I am going to smoke and slice on site. What is the best way to hold the sliced pork loin? I figured I would put in pans and keep in chafers or drop the temp way down and keep in smoker. I dont know what kind of juice or broth to keep them in or if you guys have a better way I am all ears.
Thanks,
Ken
