Reply to "Pulled Pork Questions"

Former Member

Listen to John, he knows what he's talking about.

If you have a Cambro, you shouldn't worry about holding 1 or 2 hours. If you're really worried, I'd wrap them whole and pull them when I get there. If you foil, keep all juice and defat it and mix it in with the pork.

Also, reseason the pork after pulling.

8/27/0710:26 AM

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