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In Reply to: Need help keeping pork posted by Full Frontal BBQ on July 26, 2011 at 16:01:31:
without going into great detail regarding the entire cooking process, when we initially pull the butts, we do so in large muscle groups. if you have pulled in pork, you know what i mean. i also pull three butts at a time putting the meat in a large al pan. prior to pulling the meat, i pour about 1/4 to 1/3 of a cup of the pork juice in the pan. (we cook our butts in pans) after pulling all three butts, i apply dry seasing and turn the meat so that all gets some of the pork juice. i then put the meat in two small pans. if you start out with three 5-8 lb butts, after cooking that will leave you about 10-13 lbs of marketable meat. they can be held at above 140 without much moisture loss. we also save our pork juice to use if meat gets too dry. we don't do the final pull until making the sandwich or plate. meat really looks fresh and just pulled. we don't wet sauce our pork, only dry seasing much like butt rub so the customer gets a good look at the meat. we started out with everybody ordering at the register but lines got out of control and now doing table ordering. hope this helps.
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