One more question about my big dinner party tomorrow night

K

kathleen

Well-known member
So, I am making pulled pork. Combining a Gretchen's recipe with one I have from Epi. Anyway, I am going to cook it overnight (which I have never done before and am a tad nervous about my oven being on while I sleep but it seems to be the best way). I will take it out in the am before leaving for Little League. Can I leave it to cool on the counter for the two hours I am at my son's game? If not, what should I do? Also, once I pull it, can I put it in a crock pot on warm til the dinner? Thought I would add some sauce to it.

If that does not make sense, what would you all suggest?

Thanks

Kathleen

 
If you are worried about the safety of cooling it at room temp for two hours, you could...

...take it from the oven and pull it into chunks to cool for maybe 15 minutes at room temp. Then put it in a roaster in the fridge to finish cooling.

I wouldn't leave it in the crock pot more than an hour or so, but that's just me. Someone else may have a better answer.

Michael

 
Pulling it into chunks would have the added benefit of allowing you to check...

...and see if the meat is tender all the way through.

I don't know how many times I've had to leave the meat in the oven for another couple of hours to really get the "fall apart tender" effect.

Michael

 
I would turn the oven off (or leave it on very low) & leave it in there

The added heat in heat in the oven will keep it holding at a temperature that should be safe and just give it more time to 'fall apart'.

I put mine on to smoke for most of the afternoon and then I wrap it in two layers of heavy duty foil and put it in the oven before I go to bed and leave it all night.

I would rather reheat it in the oven than hold it very long in a crock put. Sometimes it becomes 'mushy' that way. You can go ahead and pull it but I think I would keep it in chunks and reheat and pull just before serving so that it stays nice and moist. I keep all the juices & fat in the foil to add moisture to it. If I add any sauce, I use a little of the vinegar sauce. Then I let everyone chose whether they want sauce or not and what type they want.

 
So, I took Michael's suggestion but have one more question...

how should I reheat? In the oven at 300, covered, for 30 minutes or in the crock pot?

Thanks

 
Crock pot probably won't dry it out as much.

I've re-heated large trays of shredded bbq pork by mixing it with sauce and spreading it out in a roaster. I cover it tightly with foil and heat in a 325 F oven for 15 min. to 30 min.

Have some sauce heated up on the stove to add once the meat is re-heated, if you think it needs it.

Michael

 
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