- Joined
- Oct 11, 2006
- Messages
- 5,216
- Purraise
- 2,589
Let me explain why I want to do this.
Twice a month, I cook for a Bingo game ; we sell the food to augment our auxiliary's funds, which get used for charity. We start serving food at 5:00 PM ; the game starts at 6:30. Most players like to order and eat before the game. I can't get in the building until around 3:00 PM. I cannot legally cook the food at home. I want to make slow-cooked barbecue pulled pork sandwiches in my slow cooker, which normally takes about 6-7 hours. The meat is boneless. I bought them a tabletop oven, which also can be used as a convection oven, which cooks up to 25% faster. It also has a spit for a rotisserie. We don't have a normal oven, but do have a smallish microwave. I would like to step up the speed of cooking so the roast technically is fully-cooked, and then put it in the barbecue sauce in the slow-cooker until the orders come in. Pork must be cooked to doneness to prevent making people sick. How do you suggest I do this? Microwave it first?
What I plan to do after this one time: cook it during the game, but not serve it that week, and freeze the shredded pork for another dinner special. I just am anxious to cook and serve it this week, as I think they will love it.
I'm sitting here, smelling the barbecue-y deliciousness of my prototype roast (at home). We're taste-testing it, and I'll keep the left-overs for DH to eat during the week, then it will be time to do it for real next Saturday!
Thanks!
Twice a month, I cook for a Bingo game ; we sell the food to augment our auxiliary's funds, which get used for charity. We start serving food at 5:00 PM ; the game starts at 6:30. Most players like to order and eat before the game. I can't get in the building until around 3:00 PM. I cannot legally cook the food at home. I want to make slow-cooked barbecue pulled pork sandwiches in my slow cooker, which normally takes about 6-7 hours. The meat is boneless. I bought them a tabletop oven, which also can be used as a convection oven, which cooks up to 25% faster. It also has a spit for a rotisserie. We don't have a normal oven, but do have a smallish microwave. I would like to step up the speed of cooking so the roast technically is fully-cooked, and then put it in the barbecue sauce in the slow-cooker until the orders come in. Pork must be cooked to doneness to prevent making people sick. How do you suggest I do this? Microwave it first?
What I plan to do after this one time: cook it during the game, but not serve it that week, and freeze the shredded pork for another dinner special. I just am anxious to cook and serve it this week, as I think they will love it.
I'm sitting here, smelling the barbecue-y deliciousness of my prototype roast (at home). We're taste-testing it, and I'll keep the left-overs for DH to eat during the week, then it will be time to do it for real next Saturday!
Thanks!
Last edited:
