congrats, glad it worked out. [:D]
Another hearty thanks to everyone for the helpful suggestions. My lunch went off without a hitch and everyone was complimenting me on the food. The cadets even gave me a standing ovation! XOXOXO!
I would keep some sort of vinegar based finishing sauce around that you can moisten the meat with just in case it starts to dry.
Here is one I like off of the Cookshack web site:
Vinegar-Based Finishing Sauce
Originally posted by Tom:
1 pint apple cider vinegar (I like a bit less of this)
1 pint apple juice (I like a bit more of this)
3 tablespoon salt [like kosher]
2 teaspoon red pepper
2 teaspoons fresh ground black pepper
Shake well and serve in bottles with a hole in the cap
I also like a bit of brown sugar in mine.
One other tip on the pulled pork. If everyone is not eating at once, the pork can dry out in a chafing dish. Use a fifty fifty mixture of apple juice and bbq sauce to introduce some moisture back into the meat. Just put some on top of the pork in the chafing dish and mix it in. I realize that you will be putting some sauce in the pork but it is a small consolation to having dry pork.
BTW, when I have a catering job with pulled pork, I pull the pork onsite about 15 minutes prior to serving. Until I pull it, I keep it in a preheated cooler or food carrier. It stays real warm and moist in there until you need it.
Thank you very much for the recommendations and recipes! You guys are the best!
Your best bet is to smoke them the night before and shred them the morning of, I think. If the pork will end up succulent and smoky, you shouldn’t need any additional seasoning.
Once they are shredded, cover containers with plastic wrap and poke a couple holes in it. The steam should keep things warm for awhile. To bring back to temp, you should use shallow hotel pans over water. Do not apply heat directly to the pans.
How are you smoking them? I use butts instead of shoulders, inject, rub, and smoke to an internal temp of 195�-200�. After smoking I wrap them in heavy duty foil and newspapers then put them into a cooler for at least one hour. I suggest pulling them, while doing so sprinkle some more rub and injecting sauce in there, then into large freezer baggies but do not freeze. You can reheat in boiling water. Here is a basting/injecting sauce from a mod at another forum, it’s very good.
Smokin Okie’s Pulled Pork Basting/injection Sauce (makes about 5 cups)
4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne
1/2 teaspoon ground cloves
Good luck, enjoy.
This weekend I have been tasked with hosting a trapshooting event at which the West Point trap team will be our guests. I am expecting to have to feed about 50 hungry shooters. I am planning to prepare pulled pork sandwiches as well a similarly prepared beef sandwiches. Since I live in a condo I plan on slow roating pork shoulders and chuck roasts overnight and shredding the meats on Saturday for service on Sunday. What is the best way to hold these items overnight so they won’t dry our or become tough? Should I let them soak overnight in their juices or will this make them greasy? My idea was to present the meats in chafing trays allowing each shooter to put as much as they want in his/her sandwich. Then I would provide three sauces (Tangy NC, style, Smokey sweet, and hot) for people to use.
As for preparation, I plan on using a dry rub on the beef and then roasting but don’t think this would be useful for the pork since the should will have the skin on. Is there a good way to impart some flavor to the pork during the cooking process or should I just leave it as is? I don’t want the meat to be bland should they opt to not use any sauce.
Any suggestions or tips from you experts would be much appreciated.
holding food for a crowd – need advise please.
You must be logged in to reply to this topic.