Keeping pulled pork moist - why do you folks do?

YankeeBBQboy · Nov 4, 2008

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.

Smokin Turkey · Nov 4, 2008

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.

Goodluck!

BBQ Grail · Nov 5, 2008

Yankee there are a zillion threads on this.

Search using the words

reheat pork

You'll get all your answers.

Desert Dweller · Nov 5, 2008

trp1fox said:
Yankee there are a zillion threads on this.

Search using the words

reheat pork

You'll get all your answers.

What he said!

TN_BBQ · Nov 5, 2008

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.

MattCom · Nov 5, 2008

why do you folks do?

I don't over cook them and they're fine.:wink:

AlbuQue · Nov 5, 2008

NC Vinegar mixture for sure.

Keeping pulled pork moist - why do you folks do?

YankeeBBQboy

Is lookin for wood to cook with.

Smokin Turkey

is Blowin Smoke!

BBQ Grail

somebody shut me the fark up.

Desert Dweller

Babbling Farker

TN_BBQ

is Blowin Smoke!

MattCom

Take a breath!

AlbuQue

Guest

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