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Providing Pulled Pork for a Graduation Pary

T trucky1008Member
I'm far from a professional but this topic area seemed like the proper place for my question.

A friend's daughter is graduating from high school in two weeks and he has asked if I will smoke some pork butt for their party. There will be other meats and dishes served as well so I'm planning 1/4 to 1/3 lb per person. I am not catering the party just smoking the pulled pork for him.

The party is an "open house" style and people will be coming and going all evening. The party is scheduled from 4:00 pm until 10:00 pm. My question is how should he keep the pulled pork at serving temperature for up to 6 hours without it getting dry? I believe he plans on using a roaster oven. Should I have him add some apple juice to the pan and stir frequently to keep things moist? Should I plan on the butts coming out of my smoker just prior to the party and keep 1 wrapped, coolered and pull as needed?

I would appreciate any thoughts or suggestions you may have. Thanks
Don
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T tomMember
You don't say how many folks,and if you are there.

Leaving butts wrapped,and pulling as needed,they'll hold well for the six hours.

They can be held in a good ,well insulated cooler.

If you have to pull ahead of time,they can go into half pans,sealed with plastic,and foil.

They will also hold in coolers.

If it is smaller quantities,you could hold in ziplocs,and microwave as needed.

Yep, stirring with a mix of apple juice and sauce,as needed is a normal approach.

Hope this helps a little.
FM Former Member
After you get the pork pulled. Maybe you can place the meat in smaller pans. Cover with foil, and kept them warm.
If your going to keep them hot. Try giving them a spot of aple juice atfer they are pulled to give them a little moisture to create steam.

But leave them covered as long as you can.

RandyE
T trucky1008Member
quote:
Originally posted by Tom:
You don't say how many folks,and if you are there.


He's expecting around 60-80 guests throughout the day. I will be attending as a guest but will not be there the entire time.

I like the idea of putting the pulled pork in half pans with plastic and foil and then in a cooler. I've coolered butts many time prior to pulling but wasn't sure how well they'd stay after pulling.

Thanks Tom and Randy for your help! Don
FM Former Member
Its that time of year again!! We allow a 8-10 lb butt to feed 14-18 people. Even if they tell you 80 people, we find its best to pull 2 butts per half pan and watch the people go through the line. As needed, pull more. Your meats will be more moist that way. All that is still wrapped goes to the freezer for a rainy day or a small job down the road.

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