Carry In Question

W

wolverines

Member
I have been asked to make some pulled pork for a carry in at work this Wed. I'm confident that I can have the butt done buy 5a.m. on wed. morning. Here is where I'm not sure what to do. We don't eat lunch until 11am. So a 6 hour carry over time. I have a bag cooler I can take. Would I be ok to pull it at 5am put it in Tupperware, put it in my bag cooler and be ok to eat it at 11? Any suggestions would be greatly appreciated.

Thanks!!
 
W

wolverines

Member
I went a head and pulled the pork, put it in Tupperware and used my bag cooler. I happened to have 3 heat packets that came with an old pyrex portable. I was able to heat them up beforehand to get the cooler nice and warm, then reheated them before I put in the pork. I covered all with a towel and everything stayed controlled. This method worked out well.
 
W

wolverines

Member
Turned out really well

It Turned out really well. It was done around 4 & after resting & getting pulled.
I totally forgot to take pics. I was hustling to get everything packed
& ready to take in. Thanks for asking & everyones suggestions.
 
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