I made a pesto-crusted boneless pork roast, and wanted to know if I should carve it before storing it in the refrigerator, and also if I should store the juice with or without the meat?
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We normally carve a roast first before storing so it's easier to reheat single serving sizes. We also store with the juices
Thank you very much!
I do not carve roasts in advance for later serving. The slices tend to dry out.
Unsurprisingly, good delis/sandwich shops/etc. slice to order.
I will store roasts with their associated juices. The juices come from the meat anyhow.
The only real reason to carve a large roast before serving it is for ultra-fast service.
Thank you! I decided to leave it whole as you suggested and store it with the juices.
Susan W is a trusted source on General Cooking.
Yep..leaving it whole is best to keep it moist. These days, even the chain supermarket delis slice their meats to order.