So now I feel comfortable enough to serve smoked bbq to my fellow coworkers. There is no way to use a microwave to reheat everything so I going to try to keep my pulled pork in a crock pot on low. How can I accomplish this w/o drying out the meat? Should I add bbq sauce to the pulled pork already or let everyone put the bbq sauce on when it's served? What type of bun/bread should I serve it on that I won't have to toast?
TIA
Can't answer ya on the crock pot, but I when I smoke a butt for pulled pork I bring it to work and nuke it for lunch, serving it to myself on Sara Lee White Hamburger Buns....guess I've also had it here on Whole Wheat Bread too.
Find some cheap bread product and run with it....the meat will improve the bread. ;D :P
Thanks for replying Tim. I wanted everyone to serve themselves and be able to eat whenever they want. If I nuke it, than they'll have to eat it at a set time.
As for the bun.. some type of hamburger bun will work then.
I would bring a bottle of apple juice along, checking from time to time on how the moisture content is doing. It's a wonderful way to keep pulled pork moist.
I would add the barbeque sauce as well, it's the only way to fully incorporate your masterpiece. Most people enjoy BBQ sauce, so in my opinion tend to them and don't worry about the more finicky eaters.
As for the buns--it's funny how we select the finest pork butts, spend considerable time, money, and effort on smoking them to perfection and then consider buying cheap discounted old buns to put the tasty product on. I just returned from my family reunion where I brought a crock pot full of pulled pork. My buns were bought at a local bakery fresh from the ovens. It's my family and they deserved the best. What are your coworkers worth to you? Buy accordingly.
Kell,
As Smudge says Apple Juice works great keeping the pulled pork moist. I had a party this weekend and had it warming for 6-7 hours and it stayed very moist. I just started off by pouring some apple juice in the bottom of the crock pot then some on the pork after I added it in. check every so often to make sure it wasn't drying out and added some if needed. You could also try this from the recipe site. It is a great sauce for the pork.
http://www.susanminor.org/forums/showthread.php?t=124
As for the buns, I prefer potato rolls for my sandwiches.
GL,
Bryan
I like keeping it moist with apple juice, a bit of cider vinegar and some red pepper flakes. Mighty tasty!
I've tried the vaunted vinegar recipe that begolf25 linked to. It's a wonderful recipe which works well in place of BBQ sauce. I just wonder in a work setting if the vinegar smell might be too overpowering for an all day type event.
I made this about three months ago at home. Wow, did it permeate every crook and cranny of the house. My wife came home looking very skeptical about my latest concoction. Luckily she loved it. But the vinegar smell was a bit off-putting. I thought my next time making this will be outside on the gas grill burner.
Funny you mention that Smudge. While I was bringing the sauce to a boil I cleaned everyone out of the kitchen. Might be a good idea to open up the house while cooking it.
Once it had sat overnight and I put it out along with the pork for my guests I really didn't notice any smell. But while it is cooking look out!
I will try the apple juice and quality hamburger buns. Thanks!
If you use the Nakano Rice vinegar, that does not have an over powering smell.
I agree with the apple juice, but not too much, if you have to add often I would switch to water every so often. I wouldn't put the BBQ sauce in, many may prefer no use another sauce or non at all.