Camping...smoking day before

If you are making pulled pork, it will probably take until Friday morning to get close to done, depending on the smoker temp...  It will be done about 200 deg. F +/-...   you can wrap it in foil and towels and place in a preheated cooler...  preheat with hot water...   For a pork roast...  I would leave in the smoker at ~200 deg. F until the morning and do the same... 

To try and cool the meat to <40 deg. F and pack in ice will be tough to do..

Work extra clean. Wrap the hot meat well, no dirty fingers picking at it, and pack in a preheated clean cooler, as Dave suggested, with minimum extra space. Don't open it again until time to make dinner. 17 hours is a long time to hold hot, 140+, but the meat will be going in sterile and guarding against recontamination, you will only need to pull the pork and reheat some for service...JJ

Mike Russell said:

I also wouldn't mind pulling the pork once done and reheating the pulled pork somehow. I've heard of putting in plastic bags and then popping those into boiling water. Thoughts?

Click to expand...

just a little quick research.... follow up with your own though.

I have reheated food in a zip lock bag in a microwave and its ok health wise... ( according to SC Johnson..the mfg of zip lock)

I have little concern of degradation of polyethylene at lower temperatures as millions of miles of it have been installed for radiant heating systems and domestic (nsf approved) hot water piping in this country over the last 20 years and it is not showing any signs of heat fatigue from the temps associated with these applications which are up to the boiling point.  It will become softer and more pliable so maybe support it when removing it from what ever you decide to reheat it in.

I would use caution when reheating to make sure there is ample water around the bag and it is not in contact with the bottom of the container.  remember that you only need your water temp to be slightly hotter than what you want your finished temp to be,  you arent going to be eating 210 degree pork so no reason to  reheat in boiling water.  I  also wouldnt over stuff the bags as it will take for ever to transfer that heat to the middle.

Not sure what kind of camping you are doing and what you will have available,  microwave, gas cook top, camp  fire, charcoal grill,  lost of options for reheating,  most anything you can come up with will turn out fine with swine.

or just put a touch of apple cider in a pan for moisture, lid it, and then reheat it in a pan... pork butt is hard to make inedible IMO.

A folded dish towel in the bottom of the water bath, protects the bag from the high heat at the bottom of the pot...JJ

Just put it in the microwave and fire up the generator.

I have done pulled pork camping many times. If it's an amount that will fit in my Dutch oven I reheat it that way. If not foil pans with foil over, right on the campfire grate or hot coals.

Heat it up over a camp fire

Thanks for the point Jimmy. Same trick works to keep glass jars from breaking when canning. Grandma, a farm girl, was pretty smart for only a Third Grade education...JJ