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In Reply to: Re: Pulled Pork help? posted by ROY on July 15, 2008 at 22:24:11:
What I do is let the meat sit, wrapped in plastic or foil, until it's cool enough to pull. I save the juice (easy to do if you've foiled it at 160 internal), and skim off the fat. I pull the meat, then pour some of the juice over it and mix it up (I'd say toss it, but it might get ol' Stump excited). I pack it tightly in a pan, cover it, and put it in a warm oven until serving time.
The other thing, like you have in mind, it pull it in front of the guests. They may like this, as they will be swiping pieces of bark while you're pulling it - and there's an Ooooh! factor when it comes out of the foil. The disadvantage is that it takes some time and can be messy.