Pork

Discussion in 'Professional Catering' started by bgs main event, Jul 28, 2011.

  1. bgs main event

    bgs main event

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    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
     
  2. chefedb

    chefedb

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

    bgs main event

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    Thank you sir! Also thanks for the fast response! Bridget
     
  4. chefbillyb

    chefbillyb

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    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