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Best way to reheat pulled pork

post #1 of 15
Thread Starter 
I am making 4 pork shoulders and pulling them tomorrow for a picnic on Friday. What is the best way to reheat the pork without drying it out so that I can serve it?
post #2 of 15

Slow cooker , Vac-bag and boil to temp. , Oven , anything but nuke them . . .:icon_eek:

post #3 of 15
Thread Starter 
I usually wrap my shoulders in foil for the last 2 - 3 hours of cooking so that I can trap some juices to pour into the pork after its pulled. Would it be better to fully cook them today, leave them wrapped, reheat at 225 to 100 degrees? Tomorrow and then pull them about 2 hours before I leave for the picnic. Or pull them tonight and reheat that in the morning?
post #4 of 15

As Oldschoolbbq said. I prefer the Vacuum seal the hot water. If you don't need it all you already have it ready to freeze. Lets see some pics because worthless.gif

Happy smoken.

David

post #5 of 15
Thread Starter 
I was meaning to put some pics on earlier lol, got to busy. ...
post #6 of 15

:drool: It looks GREAT!

Happy smoken.

David

post #7 of 15
Thread Starter 
Thanks just wrapped them and about to finish them in the oven, cause why waste good charcoal and foil to flavor the foil, lol

post #8 of 15

I like vacuum sealing in 1 to 2 pound bags.  The juices from the foil/drip pan are mixed in with the shredded meat before being put in the bags.  As others have said, heat up the bags in 170 degree water and they are the perfect serving temperature.  Small 1 and 2 pound bags heat up quickly in a water bath. 

post #9 of 15
Thread Starter 
Thanks, I was trying to save my vacuum bags, but it looks like that is the best way to go. ...just waiting for these to finish now. ..ive cooked so much pork these past 3 weeks I swear I've killed a whole family of pigs. sausage.gif
post #10 of 15
Thread Starter 

So would leaving them foiled overnight be a bad idea?  If this won't mess everything up, should I reheat them first or pull them while it's still cold?

post #11 of 15

Pulling is easier while it is still warm enough to burn your fingers.  Just a little bit?  :biggrin:

 

When pulling, you will get your fingers in there sooner or later.

 

Unless you are among those who like chunks?  Chunks are good too, but I prefer sandwich meat well pulled.

 

To reheat, Oldschool gave you the best options I have found.

 

A LITTLE liquid like a finishing sauce is nice.

 

Good luck and good smoking.

post #12 of 15
Thread Starter 
Lol, that's what I thought, I never tried pulling it cold and kinda thought it wasn't a good idea. ..I'm just being lazy now, but I guess I'm about to go pull these yahoo.gif
post #13 of 15

I can get a lot more fat out if I pull it after the rest?

Happy smoken.

David

post #14 of 15

Yeah, when the butt finally comes off the smoker?

 

I am usually tired and too far down the box of brews to want to do it.

 

But? Gotta get it warm, and my other half gets tired too!  :confused:

 

Good luck and good smoking.

post #15 of 15

As Mule pointed out?

 

I still foil and rest my meat.  I stick a therm in and monitor.

 

I will pull it while still warm or hot to the finger.

 

Good luck and good smoking.

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