or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork Smoke Complete but how to re-heat for tomorrows party?
New Posts  All Forums:Forum Nav:

Pulled Pork Smoke Complete but how to re-heat for tomorrows party?

post #1 of 4
Thread Starter 



I just finished off 4 boston butts for my daughters graduation party tomorrow. The party starts at 3pm which is why I needed to crank out these butts today for tomorrows pulled pork eatery. 


My question to everyone is how to re-heat these 4 butts. Do i pull it apart then store it or do i leave it whole and let it cool. Wrap in sarin wrap and then store it in the fridge?


Also how do i go about re-heating this up? In the oven at 225 for several hours or ???


Thanks for you help!

post #2 of 4
I would pull it tonight, and warm it until it gets warm enough to eat.
post #3 of 4

Pull tonight, warm in the oven under foil tomorrow.  Also I would recommend finishing sauce to put back in a little moisture and flavor.   Here is one I like to use.  It's pretty simple and works great.  It adds just a little pop to the pulled pork.



post #4 of 4

Here is another finishing sauce that a lot of us use.


It will take the PP to another level.


This is Chef Jimmy J's recipe.


Foiling Juice / Sweet Pulled Pork Finishing Sauce


Foiling Juice


For each Rack of Ribs Combine:


1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses


Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.


Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.


For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.


If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.


I was AMAZED...No additional sauce needed. ENJOY...JJ


Tangy Pulled Pork Finishing Sauce


This is more of an Eastern North Carolina style Finishing Sauce...


2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice


Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.


For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ


Good luck,



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork Smoke Complete but how to re-heat for tomorrows party?