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Pork

post #1 of 4
7/28/11 at 10:05am
Thread Starter 

When you have a pig roast what is the best way to hold the pork without sauce. It always dries out and I want it to stay moist. Thanks

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post #2 of 4
7/28/11 at 11:32am

If pre sliced,  in steamtable pans with a towl soaked in pork stock over it. ansd a litte additional stock.

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post #3 of 4
7/28/11 at 1:03pm
Thread Starter 

Thank you sir! Also thanks for the fast response! Bridget

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post #4 of 4
7/28/11 at 2:54pm

Hi Bridget, I always carved the pig at a Luau or Pig Roast. The pork is hard to hold unless its kept with moist heat like Chefedb said. Keeping the pig in large chunks will also help, then portion/shred as needed. If I have a problem with meat drying out, I will have people serve it and hold it like Chefedb said...............ChefBillyb

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