If you are making pulled pork ahead of time, it is important to keep the meat moist and flavorful. If not, it will dry out while in the fridge and become tough when reheated. Here’s how to avoid that by keeping extra sauce on hand so you can add more whenever necessary.
To keep your pulled pork warm without drying out, place it in a large pot with 1/2 cup of apple cider vinegar and 2 tablespoons of brown sugar. Bring to a boil, then reduce the heat to low and simmer for 10 minutes before serving. Read more in detail here: how to keep pulled pork warm without drying out.
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When it’s time to serve your pulled pork at the dinner table, the worst thing that can happen is that your guests discover that the pulled pork is no longer a luscious meal, but has dried out to the point of being a ghost of its former self.
This is something that no one wants to happen.
Unfortunately, in the midst of the holiday hustle, you may forget to double-check that your pulled pork is correctly packaged to avoid this.
You can feel confident that the pulled pork will stay wet when you serve it at the table if you remember to wrap it correctly.
There are a few different methods for Warming Up Pulled Pork and juicy so that it’s ready to serve to your guests. Keep in mind that it will never have the same exact flavor as it does just off the grill, but you can come close.
To prevent the leaking steam, the essential approach is to reintroduce liquids to the meat on a regular basis. My personal favorite method to prepare pulled pork is on the Big Green Egg, and this recipe with Dizzy Pig’s Raging River Rub is fantastic!
What Should You Do With It?
When you consider how many various liquids you may use to rehydrate your pulled pork, it might be a little intimidating at first to attempt to figure out what would work best.
As a very simple option, you could keep the pulled pork warm in a crockpot and sprinkle it with chicken stock every now and then to keep it wet.
This adds more flavor to the meal than water would, and since it is thicker than water, it may also assist prevent the steam from escaping as much.
If you want to go a little fancy with what you use to rehydrate the pulled pork, white wine is a good option. Depending on the seasoning you used for the pulled pork, the taste of white wine may be a little too strong, but it will perform the job of adding moisture while keeping the meat tasty.
You may use apple juice instead of white wine if you want to go a little lighter on the alcohol.
Warming Up Pulled Pork
If you’re worried about actively keeping the pulled pork wet, you’ll almost certainly want to keep it heated as well.
This is, thankfully, even simpler. All you’ll need is a crockpot, a cover for the crockpot, and a wall outlet to power the crockpot.
Because it’s simpler to maintain the pork at a consistent temperature in the crockpot, you’ll want to keep it on a lower heat setting and simply let it simmer. This makes advantage of the remaining heat from the pulled pork while also keeping it from cooling too quickly.
You don’t want to use a higher heat setting since you’ll wind up overcooking the pulled pork and making it even more dry.
To combine the two ways, all you have to do is open the crockpot lid every now and again and spritz it with white wine, apple juice, or chicken stock to keep it moist.
You’ll want to mix it up as you’re doing this to ensure that all sections of the pulled pork are thoroughly wet.
The cooler technique is a last option for keeping a newly cooked Boston butt or hog shoulder warm before pulling. Wrap the Boston butt in tin foil, lay it in a cooler with some towels, cover it with additional towels, and seal the lid. Should the meat be completed cooking too soon, this will keep it boiling hot for another 6-8 hours.
When making pulled pork ahead of time, it’s important to keep the meat moist. This can be done by covering the pan with a lid or wrapping in foil and placing in an oven set at 250 degrees Fahrenheit for about 2 hours. Reference: how to keep pulled pork moist when reheating.
Frequently Asked Questions
How do you keep pulled pork moist after cooking?
A: Brine your pulled pork in a mixture of equal parts sugar, salt and water for 2-4 hours.
How do I store pulled pork so it doesnt dry?
A: Pulled pork can be stored in a tightly sealed container with very little air inside, or by submerging the entire thing into sauce of your choice. If you have an open pan on low heat for hours at a time however, it will dry out to some extent.
Can you make pulled pork in advance?
A: You can make pulled pork in advance, but its not recommended to freeze the meat before cooking.
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