or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Finishing sauce to reheat? Need some advice.
New Posts  All Forums:Forum Nav:

Finishing sauce to reheat? Need some advice.

post #1 of 7
Thread Starter 
I have a tray of pulled pork in my freezer and I was planning on reheating it in the oven for a Fathers Day bbq we are having. If I make a finishing sauce, can I use that to keep the meat moist when I reheat it. Also, what's the best oven temp to reheat pulled pork. It's in half tray size aluminum pan. I am going to keep iit covered in foil to reheat, just not sure what temp and for about how long? Thanks everyone!
post #2 of 7
I haven't reheated from frozen but when I reheat from the reefer I do it in the smoker at the same temp I cook at (250) with a little apple juice. Take it back up to 150ish I would say. The finishing sauce will help keep it moist while reheating. I would put a little at the beginning and a little more when it starts to thaw.
post #3 of 7
Thread Starter 
Quote:
Originally Posted by Brooksy View Post

I haven't reheated from frozen but when I reheat from the reefer I do it in the smoker at the same temp I cook at (250) with a little apple juice. Take it back up to 150ish I would say. The finishing sauce will help keep it moist while reheating. I would put a little at the beginning and a little more when it starts to thaw.

Thank for the reply. I am going to thaw it first before I reheat it. I wasn't very clear about that.
post #4 of 7
I have pretty good luck reheating in my slow cooker. You can add your finishing sauce and serve it right from the crock.
post #5 of 7

I usually reheat in the oven.  I set temp at 275 or so and cover the tray it's in.  I use finishing sauce to moisten and let it heat up!!!

post #6 of 7
I vacumm seal mine and simply put package in boiling water to reheat.
John

Sent from my DROID BIONIC using Tapatalk
post #7 of 7

im a big fan of braised pork hocks so I have them often, I freeze the left over liquid, then  from the freezer in a half tray(pulled pork) on the smoker or in the oven @ 300 or so till warmed then on low till chow time. I have found that the pork stock wont change the flav of my pulled no matter what profile I have used, ie: hot, sweet, fruit ect ect. its just more pork flavs. and it makes for some great Japanese noodles if I want them.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Finishing sauce to reheat? Need some advice.