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Pulled pork for Tailgating Saturday
Posted on 9/6/17 at 5:16 pm
Posted on 9/6/17 at 5:16 pm
Making it the night before and then warming up in a foil pan on the pit. My question is after I pull it Friday night, should I wait to sauce it until Saturday when warming it up? Any other suggestions?
5
Posted on 9/6/17 at 5:56 pm to LetTheValleyShake
I don't sauce. I let people add their own.
Posted on 9/6/17 at 6:00 pm to LetTheValleyShake
Wait to sauce it but I also wouldn't pull it until then.
I use the North Carolina vinegar sauce. It really cuts a bit of the richness and works very well.
LINK
I use the North Carolina vinegar sauce. It really cuts a bit of the richness and works very well.
LINK
Posted on 9/6/17 at 7:25 pm to LetTheValleyShake
I did these Friday to bring dove hunting Saturday. Wrapped in foil and put in ice chest. I have a big Hamilton Beech roaster I plugged in and put on low then put these in with a bit of water to just keep the moisture in and keep from burning. About half cup. When we got ready I pulled, tossed with a bit of vinegar sauce and served on buns with a couple of BBQ sauces on the side and coleslaw on the bun. They stay moist if you don't pull them until about ready.
Both in my Smokin Tex
This post was edited on 9/6/17 at 7:27 pm
Posted on 9/7/17 at 6:49 am to LetTheValleyShake
Who sauces pulled pork for people? Let them decide if they want sauce on it or not. It's great both ways.
Posted on 9/7/17 at 12:28 pm to LetTheValleyShake
Personally, I wouldn't pull it Friday night and do this...Pull from smoker and double wrap the butt(s) in heavy duty foil. Place a towel in an igloo, place butt in and cover with another towel and let sit for and hour. Pull butt out of cooler and let it cool off and put in fridge overnight. Saturday place the butt on your pit with foil still on and reheat it then pull it.
I do this three or 4 times a year with 4 butts per cook at a time and my crew of 20-25 are never disappointed. I've never been a fan of reheating the pork after its been pulled as it can dry out but it might be a personal preference. Good Luck!
I do this three or 4 times a year with 4 butts per cook at a time and my crew of 20-25 are never disappointed. I've never been a fan of reheating the pork after its been pulled as it can dry out but it might be a personal preference. Good Luck!
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