Pork

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Joined Jul 28, 2011
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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Joined Apr 3, 2010
If pre sliced,  in steamtable pans with a towl soaked in pork stock over it. ansd a litte additional stock.
 
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Joined Feb 8, 2009
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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