Reply to "how long can pulled pork last"

tomMember

Hey KD

yes ,if I were feeding the general public,had a license,and the health inspector was standing there with his insta read,I would also.

I would not be able to serve 140ï¿½-145ï¿½ pork loin,medium burgers,med rare steaks,fresh sausage-smoked to about 157ï¿½,poultry breasts smoked to the high 150ï¿½s,rare prime rib pulled at 120ï¿½,etc.,etc.

That reheated butt at 165ï¿½,I'd serve with lots of sauce.

My friends must take the gamble.LOL

3/25/049:57 AM

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