Keeping Pulled Pork Leftovers

Video Transcript

"OK, so here at Rib City what we do is we actually, use a bun, again, so we just put our bun up and we just put about three ounces of on it, you want to make sure that it's nice and thick. So, that's your finished product right there. Add a little sauce on top, if you have it, and we serve that with fries or they get a choice of cold slaw or baked beans. And that's our finished product, and we can do it a a basket with red and white checkered paper, it looks really good. Ah, then you have all of this left over, so, if you're not feeding everybody at the same time, you can hold this, again, what I do is get plastic wrap, get plastic wrap and cover it. And you just want to put it on really low in your oven and you want to put foil on top of this and this product right here, any smoked product last up to five days. You can even extend it up as far as seven because when you're smoking it you're kind of preserving the meat. But, down here at Rib City, we don't let anything go past five days, we're actually finished with this, we sale out of our pulled pork by Wednesday, by Friday morning we don't have any left. So, you would just foil this, put a little bit of water down in the bottom, just so it stays moist, and then sauce will go down , then the fat in the water and the sauce will all mix together in steam, again, you want to create like a steam vent, keep it moist, just put foil over the top of that, shove it in the oven at 220, and hold it for a couple of hours."