Title says it all, really, I've got a big slab of pork slow cooking while I'm at work, just poured root beer over it and set it to low for about 14 hours. I'll be having some for tonight but most of it will go in the fridge for this week's sandwiches; should I toss the pork in barbecue sauce immediately after shredding, then store it all in the fridge, or do I store it dry and just add the sauce when serving? Will it dry out too much that way?
If I do it all with the sauce before storing, should I just add the pork back to the slow cooker after shredding and draining, mix in the sauce and cook for another 20 minutes or so, to absorb the sauce a bit? Or just serve as-is?
Cheers in advance
Submitted January 24, 2017 at 09:46AM by Panzerbeards http://ift.tt/2knQHg1
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