Pulled Pork Reheat ???

[smoker addict]

can i reheat my pulled pork in the baste if it is boiled first or will it be too strong? Ive done the apple juice thing once and didnt like it too well. im smoking three butts today and reheating 2 in a roasting pan(these are the ones im concerned about) and the other in crock pot on low with finishing sauce. I was going to reheat the other 2 with bbq sauce but the BOSS (wife) says she wants to get the taste of them just coming off the smoker with no sauce. Is this possible to achieve? Ive got like 50 people coming and dont want to screw this up. thanks

 

[jocosa]

Good question... I've done 2 butts today and will be feeding in-laws tomorrow... thinking about just leaving them in the cooler all night; and pull them tomorrow when it's about time.

Placed them in a small cooler about 3 hours ago and the temp is still hot when I reach in... will check in a few hours to see, hopefully it will hold!

Anyone else have tips on this?

 

[danbury]

I cooked two butts over night last night. After letting rest in the cooler and initially eating some, I refrigerate the rest. For small amounts (couple of sandwiches) I just nuke in the microwave. If I'm going to be heating up a bunch of it, I'll usually make sure some is covered very well in a roasting pan and just set in the oven on warm for a while.

What I usually do to keep my pork from being dry is to make a single batch of finishing sauce (1/4 cup brown sugar, 1 cup cider vinegar, 3 tablespoons of butter, salt, pepper and some red pepper flakes heated up till sugar dissolves) then pour that all over the shredded pork. A single batch is usually good for 2 butts without overpowering it, but will keep it nice and moist. You can still add your favorite sauce to your sandwich later and the finishing sauce just adds to the flavor of it all in my opinion.

**I notice you said "baste", which I'm taking as your drippings? I don't save drippings or use them from the initial cook. I smoke my butts in a UDS without the use of drip pans.

 

[smoker addict]

when i say baste i mean a concoction ive come up with made of cider vineger,bourbon,water.molasses,and various spices that i baste the meat with about every hour or so for the last 5 hours or so. thanks for the replys guys!!!

 

[queteepie]

What I have learned here is...you can pull it, zip lock bag it, refridge it overnight then reheat each bag in a pot of boiling water when ready to serve. That is the advice I am following, but maybe others will come along with something that better fits your situation.

Good Luck,
QueTeePie

 

[pineywoods]

The last time I did a large amount I used a roaster pan and sprinkled some finishing sauce over it foiled the pan and put it in the oven at 250* and it stayed very moist. For small amounts (like enough for 2-6 people) I use a rice steamer but any kind of steamer should work and I add nothing to that

 

[johnnyreb]

i think that only applies to a vac seal bag, a ziplock will prolly melt if put in boiling water

 

[smoker addict]

ended up just putting some water in roaster and set it to 150,wont need to eat till around 5 pm so we'll see

 

[meowey]

I've done it both of these ways. The zip bag will melt if you get it too close to the heat. I prefer the vac seal bags. I've also re-heated pulled pork in a large, foil covered roasting pan in a 275°F oven.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey