Pulled Pork Question

Daddy-O · 08-20-2013, 05:57 AM

When you serve your pulled pork, do any of you ever sauce the pork in the pan after pulling it? (Mix sauce or something else with the meat before serving it)

Or do you just pull it, and let people add sauce to the sandwich if they choose.

I have a bunch of ppl coming over Saturday. I am smoking a few butts & pulling Friday (so I dont have to mess around with it on Sat.). My intention is to warm the pulled pork saturday before serving. I am ikind of concerned that the meat will be dry if I smoke it and pull it the day before.

Any advice would be appreciated.

5string · 08-20-2013, 06:00 AM

Most of the time I offer several sauces and just let people add however much they want.

HeSmellsLikeSmoke · 08-20-2013, 06:01 AM

I mix in less than a quarter of a cup. Just enough to add a hint without anyone being able to see it in there.

code3rrt · 08-20-2013, 06:10 AM

I'd wait til Saturday to pull it, doesn't take long and will help keep it moist. I don't know if you foil, but I know a lot of folks here will keep all the drippings from the foiling and add it back in after the pull.....delicious!

Let us know how it goes

.

KC

IamMadMan · 08-20-2013, 06:19 AM

Quote:

Originally Posted by Daddy-O

When you serve your pulled pork, do any of you ever sauce the pork in the pan after pulling it? (Mix sauce or something else with the meat before serving it)

Or do you just pull it, and let people add sauce to the sandwich if they choose.

I do not sauce it, I let them add their owns sauce. I set out a couple different sauces to choose from.

Quote:

Originally Posted by Daddy-O

I have a bunch of ppl coming over Saturday. I am smoking a few butts & pulling Friday (so I dont have to mess around with it on Sat.). My intention is to warm the pulled pork saturday before serving. I am ikind of concerned that the meat will be dry if I smoke it and pull it the day before.

Any advice would be appreciated.

If you can vac-seal the pork, add a little apple juice before you seal, and re-heat by putting the bag in hot water. This way it doesn't over-cook and dry out when reheating..

PaPaQ · 08-20-2013, 06:20 AM

Quote:

Originally Posted by Daddy-O

just pull it, and let people add sauce to the sandwich if they choose.

Just like that.

NickTheGreat · 08-20-2013, 06:37 AM

It's easier for people to add sauce than to take it out!

Lake Dogs · 08-20-2013, 06:50 AM

Quote:

Originally Posted by Daddy-O

When you serve your pulled pork, do any of you ever sauce the pork in the pan after pulling it? (Mix sauce or something else with the meat before serving it)

Or do you just pull it, and let people add sauce to the sandwich if they choose.

I have a bunch of ppl coming over Saturday. I am smoking a few butts & pulling Friday (so I dont have to mess around with it on Sat.). My intention is to warm the pulled pork saturday before serving. I am ikind of concerned that the meat will be dry if I smoke it and pull it the day before.

Any advice would be appreciated.

Like others said above, I provide multiple sauces, so we dont sauce the meat itself. Plus there are folks who can eat the meat but not the sauce...

If you're cooking Friday evening/night, I suggest wrapping them in foil and then wrapping them in towels, putting them in a warmer (cooler without any ice) overnight. The next morning they'll still be hot as **** and burning your fingers when you pull it.

Or, the bag sealed with some apple juice works (as described above). I suggest that you dont pull it Friday night; it will be dry. Mind you, worse things have happened in the scheme of life, but it'll be better if you pull it Saturday.

VeRTiGo91 · 08-20-2013, 07:05 AM

Quote:

Originally Posted by NickTheGreat

It's easier for people to add sauce than to take it out!

Agreed here also!

NeilH · 08-20-2013, 07:19 AM

Quote:

Originally Posted by VeRTiGo91

Agreed here also!

x3 on this one too.

El Ropo · 08-20-2013, 07:32 AM

I did something different with my last PP. I made some pork broth with a bunch of bones from "value pack assorted pork chop" bones, instead of the rendered juices, I mixed the broth in with the PP along with some Shack Attack sauce. It was really tasty and the moisture level was wonderful.

John Bowen · 08-20-2013, 07:36 AM

I wrap my pork butts on the final stage of the cook. When they are done I strain the fat and mix in a little bit on my red sauce (4-5 table spoons). I eye ball it but I try and end up with one cup of sauce thinned out. I pour that over the butt when I wrap it to rest (about 2 hours).

When I pull my pork I pour that sauce over the pulled parts so they don't dry out. I mainly do it to add mositure not for a flavor kick.

aawa · 08-20-2013, 07:52 AM

After i pull my pork I always put a little bit of dip or "finishing sauce" the dip i use is a eastern carolina dip;

apple cider vinegar
salt
turbinado sugar
crushed red pepper

I use just a little bit so you get the tang of the vinegar and it brings out the sweetness of the pork.

Then i serve it with a bunch of different sauces on the side. Most of my friends don't realize that I have added a dip to it already because I only put a little bit in once i pull.

Manana · 08-20-2013, 07:55 AM

I do not add sauce since everyone likes different kinds. I personally like my pp sandwich with a mix of vinegar based and sweet/spicy Memphis style and cole slaw on it.

jcpetro97 · 08-20-2013, 10:59 AM

I usually don't sauce it, I let people add the sauce on their own. I have a number of family members who prefer my pulled pork without the sauce.

I have to cook for a picnic labor day weekend, ( friday night for a Saturday afternoon picnic), I may try the wrapping/cooler trick, and then pulling it on Saturday. Thanks for the suggestion!!

08-20-2013, 05:57 AM	#1
Daddy-O On the road to being a farker Join Date: 04-14-11 Location: Bay City, MI	Pulled Pork Question When you serve your pulled pork, do any of you ever sauce the pork in the pan after pulling it? (Mix sauce or something else with the meat before serving it) Or do you just pull it, and let people add sauce to the sandwich if they choose. I have a bunch of ppl coming over Saturday. I am smoking a few butts & pulling Friday (so I dont have to mess around with it on Sat.). My intention is to warm the pulled pork saturday before serving. I am ikind of concerned that the meat will be dry if I smoke it and pull it the day before. Any advice would be appreciated.

08-20-2013, 06:00 AM	#2
5string is one Smokin' Farker Join Date: 07-05-12 Location: Geezerville, North Carolfornia	Most of the time I offer several sauces and just let people add however much they want. __________________ PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV

08-20-2013, 06:01 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I mix in less than a quarter of a cup. Just enough to add a hint without anyone being able to see it in there. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

08-20-2013, 06:10 AM	#4
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	I'd wait til Saturday to pull it, doesn't take long and will help keep it moist. I don't know if you foil, but I know a lot of folks here will keep all the drippings from the foiling and add it back in after the pull.....delicious! Let us know how it goes. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

08-20-2013, 06:37 AM	#7
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	It's easier for people to add sauce than to take it out! __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

08-20-2013, 07:32 AM	#11
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I did something different with my last PP. I made some pork broth with a bunch of bones from "value pack assorted pork chop" bones, instead of the rendered juices, I mixed the broth in with the PP along with some Shack Attack sauce. It was really tasty and the moisture level was wonderful. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

08-20-2013, 07:36 AM	#12
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	I wrap my pork butts on the final stage of the cook. When they are done I strain the fat and mix in a little bit on my red sauce (4-5 table spoons). I eye ball it but I try and end up with one cup of sauce thinned out. I pour that over the butt when I wrap it to rest (about 2 hours). When I pull my pork I pour that sauce over the pulled parts so they don't dry out. I mainly do it to add mositure not for a flavor kick.

08-20-2013, 07:52 AM	#13
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	After i pull my pork I always put a little bit of dip or "finishing sauce" the dip i use is a eastern carolina dip; apple cider vinegar salt turbinado sugar crushed red pepper I use just a little bit so you get the tang of the vinegar and it brings out the sweetness of the pork. Then i serve it with a bunch of different sauces on the side. Most of my friends don't realize that I have added a dip to it already because I only put a little bit in once i pull. __________________ ~Ren~ Fat Kids Club Founding Member

08-20-2013, 07:55 AM	#14
Manana Knows what a fatty is. Join Date: 04-13-13 Location: Greenville SC	I do not add sauce since everyone likes different kinds. I personally like my pp sandwich with a mix of vinegar based and sweet/spicy Memphis style and cole slaw on it. __________________ Char Griller Pro and Akorn

08-20-2013, 10:59 AM	#15
jcpetro97 Full Fledged Farker Join Date: 05-29-11 Location: Rochester, NY	I usually don't sauce it, I let people add the sauce on their own. I have a number of family members who prefer my pulled pork without the sauce. I have to cook for a picnic labor day weekend, ( friday night for a Saturday afternoon picnic), I may try the wrapping/cooler trick, and then pulling it on Saturday. Thanks for the suggestion!!