Pulled Pork - How Do Restaurant Owners Keep Fresh?

Former Member

Does anyone in the restaurant business have a method of holding pulled pork that has worked well?

We typically have our butts come off the smoker around 9:30 in the morning and then pull them for sandwiches and plates. The pork is outstanding when it first comes off the pit but tends to dry out throughout the day. I have read that some of you use apple juice, etc ... but what is the ratio? And do you simply use the electric warming trays that fit a full size pan?

Thanks for all responses!

6/14/129:54 AM

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Former Member

Winston CVAP and pull to order, not in advance.

6/14/122:08 PM

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Former Member

Hold whole in a heated Cambro. Cambro UPCH-400
And like Smokin', pull em as you need em.

6/20/128:26 AM

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