Holding pulled pork

You posted in the pros, so are you wanting to know in a restaurant setting?

Hi SmokinOkie,
Yes, it is in a restaurant setting that I am looking for. I did research the Winston CVAP as you have mentioned elsewhere and am wondering if there are also other alternatives.
Thanks
Ken

If in a professional environment, you'll want to hold at safe temp (as opposed to wrapping up in a cooler in a home environment). You have options for sure, from Higher end Alto-Shaams and humidity/temp controlled units to a simple electric heated cambro. One thing I do is take the whole butt, leaving the bone in, and wrapping in foil. I hold at 155 to 160 degrees+, and pull apart the butts one at a time as the day goes on. They hold very well for 8 hours or longer, and just get more and more tender as they set.

Rick

quote:

Originally posted by wkw:
Hi everyone,
When you have to hold your pulled pork what method do you use?
Thanks
Ken

Per conversation at last years restaurant workshop, the CVAP units are the bomb. Holding Pulled Pork should be a breeze. I bought a Henny Penny HHC 980 to hold all meats, including sides and corn bread. Both Dave and Eddie both stated that CVAP's do a great job of holding Brisket, which can be finicky.
Good luck and remember, you get what you pay for.

Thanks everyone for your replies. They have been very helpful.

regards
Ken

the key is quality and how you will be serving it

For me, holding in foil just ruins the texture of the pork as we serve it with no sauce. If you serve it with sauce, then the effect isn't as important.

Think about the finished sandwich. What will be the flavor/texture profile.

We used a CVAP, used 1/3 pans and pulled to order.

I finally broke down and am getting a Winston Cvap. :-)

quote:

Originally posted by SmokinOkie:
the key is quality and how you will be serving it

For me, holding in foil just ruins the texture of the pork as we serve it with no sauce. If you serve it with sauce, then the effect isn't as important.

Think about the finished sandwich. What will be the flavor/texture profile.

We used a CVAP, used 1/3 pans and pulled to order.