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Need help keeping pork


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Posted by Full Frontal BBQ on July 26, 2011 at 16:01:31:

I have a friend with a new restaurant and I helped him on the BBQ part of his menu. He asked if I new of a good way of keeping or holding pulled pork through the day and keeping it moist. Do people heat up portions individually or keep it heated in bulk or do people add some sort of liquid? Right now he is not officially open yet and he is going through about 2 butts a day butt that will increase when people realize he is open. Any suggestions would be appreciated. Grand opening is this weekend. Thanks Don


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