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Message
Food storage on pulled pork
Posted on 7/3/13 at 10:34 am
Posted on 7/3/13 at 10:34 am
Okay guys planning on doing the pulled pork in the crock pot overnight on Friday. I'm serving it Saturday night but I will be out all day Saturday so I was wondering whats the best way to store it after its done cooking Saturday morning when I'm serving it that night?
Should I put it in the fridge to only take it out a few hours later or should I keep it room temp or on warm on the counter until that night?
Should I put it in the fridge to only take it out a few hours later or should I keep it room temp or on warm on the counter until that night?
6
Posted on 7/3/13 at 10:35 am to dallastiger55
quote:
should I keep it room temp
this is certainly the last thing you want to do.
Posted on 7/3/13 at 10:36 am to Rohan2Reed
quote:
should I keep it room temp
this is certainly the last thing you want to do.
agreed. either put it in the frig and reheat or keep it on warm. if you keep in on warm, just make sure you have plenty of liquid in the pot so it doesn't dry out.
Posted on 7/3/13 at 10:37 am to dallastiger55
wrap it in foil or something and throw it in the fridge
surely dont leave it out
surely dont leave it out
Posted on 7/3/13 at 10:39 am to dallastiger55
put it in a foil pan in the fridge covered and then reheat in the oven covered.
Posted on 7/3/13 at 10:42 am to dallastiger55
why not put the pork on Saturday morning before you head out for the day?
Posted on 7/3/13 at 10:47 am to dallastiger55
If you'll have time to pull it before the party on Saturday, I'd cook it Saturday like Walt suggests. I find it easier to pull when warm. OR, pull it Saturday morning and refrigerate. Take it out and warm it before serving.
Don't leave it out at room temp, though.
Don't leave it out at room temp, though.
Posted on 7/3/13 at 10:55 am to Walt OReilly
quote:
why not put the pork on Saturday morning before you head out for the day?
This was my thought
Posted on 7/3/13 at 10:57 am to Gris Gris
quote:
If you'll have time to pull it before the party on Saturday, I'd cook it Saturday like Walt suggests.
This. I hate reheated pork.
Posted on 7/3/13 at 12:23 pm to dallastiger55
Leave it on warm all day Saturday, making sure you have liquid, so it wont dry out. Should be enough liquid left over from the cook. I use beef stock and a few tblsp of worcestershire (3 maybe).
You wont need more than a minute to pull it apart. It will pretty much pull apart when you tong it out of the slow cooker.
ETA: No tomato sauce! This isn't etouffee!
You wont need more than a minute to pull it apart. It will pretty much pull apart when you tong it out of the slow cooker.
ETA: No tomato sauce! This isn't etouffee!
This post was edited on 7/3/13 at 12:25 pm
Posted on 7/3/13 at 12:54 pm to BayouBlitz
thanks guys, ill have to move some things around but i think i can pull off saturday morning and then just transfer it to the party.
if i can get it on by 7am then by 5 it should be good to go
if i can get it on by 7am then by 5 it should be good to go
Posted on 7/3/13 at 12:56 pm to dallastiger55
quote:
if i can get it on by 7am then by 5 it should be good to go
I don't know how much pork you have, but mine is finished in 6 hours generally. By the time 10 hours you just listed have passed, it will be more than fine.
Posted on 7/3/13 at 1:37 pm to dallastiger55
quote:
if i can get it on by 7am then by 5 it should be good to go
yeah, that is definitely more than enough time. it will be falling apart tender long before 5.
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