Keeping precooked pork moist
Hi, I'm brand new here and I just love it. So far I've gotten some great info and decided to join.
I have a question about keeping precooked pork moist.
I'm starting a food cart and my city does not allow any raw meats to be prepared on carts, which is unfortunate. I'm working on perfecting a recipe for Banh Mi, you know those tasty vietnamese pork sandwiches?
Well, since I'm going to be precooking the pork and then reheating, presumably on a grill, I'm wondering if anyone has any tips for keeping the meat moist. Typically you marinade the pork (pork butt, shoulder, or loin) in a sweet sauce with honey, fish sauce and some other goodies. You want the meat to be moist and juicy, but crispy on the charred parts when served. Is there any way to achieve this when I have to precook the meat and reheat?
I appreciate any help you can offer, thank you so much!