Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
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?
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?
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.
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:
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: