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When it comes time to serve up your pulled pork at the dinner table, the worst thing that could possibly happen is that the guests realize that the pulled pork is no longer a succulent dish, but that it has dried out to become a shadow of itself.
Nobody really wants this to happen.
Unfortunately, during the rush of holiday, you might forget to make sure that you properly packed your pulled pork so that this wouldn’t happen.
By making sure that you remember to pack the pulled pork properly, you can rest assured knowing that it will remain moist when you present it at the table.
There are a few different ways that you can go about keeping pulled pork warm and moist so that it is perfect to serve to your guests. Do keep in mind that once it is fresh off the grill, it will never have that same perfect taste, though you can certainly get close to it.
The main trick is to re-introduce liquids to the meat every so often to combat the escaping steam. My personal favorite way to make pulled pork is on the Big Green Egg in which this recipe with the Raging River Rub by Dizzy Pig is absolutely delicious!
What Should You Use?
Considering just how many different kinds of liquids there are that you can use to rehydrate your pulled pork, it might be somewhat overwhelming at first to try and think about what would work best.
As a very basic solution, you could consider keeping the pulled pork in a crockpot to keep it warm and periodically spray chicken broth to keep it moist.
This adds more flavor to the dish than water would, and it can also help keep the steam from escaping as much, considering that it is thicker than water.
However, if you want to get fancier with what you use to rehydrate the pulled pork, you could consider using white wine. White wine’s flavor might be a bit too strong, depending on the seasoning you used for the pulled pork, but it will get the job done at introducing moisture while also keeping the pork flavorful.
If you want to take things a step down from using white wine, you could also use apple juice for a similar effect.
Keeping Pulled Pork Warm
Chances are if you are concerned about actively keeping the pulled pork moist, you are also going to want to make sure that you are keeping the pulled pork warm as well.
Thankfully, this is even easier to do. All you are going to need is a crockpot, a lid to the crockpot, and an outlet in the wall so that the crockpot can be powered.
Because it is much easier to keep the pork at a specific temperature, you will generally want to have the crockpot on a lower heat setting and just let it simmer. This uses the heat that the pulled pork has left, while also preventing it from cooling down too much.
You don’t want to use a higher heat setting, or you might end up overcooking the pulled pork, which would just dry it out even more.
To combine both methods, all you will really need to do is open the lid of the crockpot every so often and spray white wine, apple juice, or chicken broth in it to keep it moist.
To make sure that all parts of the pulled pork are being sufficiently moistened, you will also want to stir it up while you are doing this.
One final option to keep a freshly cooked Boston butt or pork shoulder warm before pulling is the cooler method. You can wrap the Boston butt in tin foil, place it in a cooler on some towels and then cover the meat with more towels and close the lid. This will keep the meat piping hot for a good 6-8 hours should it be finished cooking too early.
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