Best way to reheat pulled pork?
- Thread starter mobcounty
- Start date
-
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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
rip
Smoking Fanatic
homebrew & bbq
Smoking Fanatic
For me, it seems easier to pull pork when it is warm, so I would either pull it before refrigerating/freezing it or do it after it's reheated.
For Thanksgiving we reheated about 16 pounds of pulled pork in an electric roaster. There was plenty of juice on the pork so we just stirred it every once in a while so the edges wouldn't dry out.
Just my $.02 worth. Hope it helps.
For Thanksgiving we reheated about 16 pounds of pulled pork in an electric roaster. There was plenty of juice on the pork so we just stirred it every once in a while so the edges wouldn't dry out.
Just my $.02 worth. Hope it helps.
Be sure to save the juices, from the foil you wrap your meat in while finishing your smoke,to add to the pork when reheating. What everyone else says sounds good.
rip
Smoking Fanatic
I'm with Shortone. I save the juices (including that white stuff that floats to the top....don't tell my doctor). Add the juice and the pulled pork to a crock pot and let it heat for a couple of hours. Muy bueno!
Of course, I also find that reheating pulled pork in the form of chili is even better.
Of course, I also find that reheating pulled pork in the form of chili is even better.
ggnutsc
Fire Starter
If the quantity isn't too large you might be able to do what I have done.
After pulling the pork I placed it along with the juice in zip lock storage bags. When I went to reheat it I used a large pot of boiling water and heated the zip locks in the boiling water. It restored the pork to the same condition it was in when it was placed in the bag. The best part was that I was able to reheat a little at a time or a fair amount at a time. I just dumped it into a large slow cooker to serve it from when it was warmed up.
After pulling the pork I placed it along with the juice in zip lock storage bags. When I went to reheat it I used a large pot of boiling water and heated the zip locks in the boiling water. It restored the pork to the same condition it was in when it was placed in the bag. The best part was that I was able to reheat a little at a time or a fair amount at a time. I just dumped it into a large slow cooker to serve it from when it was warmed up.
MC, this is what I do w/ALL my pulled pork. It is by far the best we've ever had, and this last batch I made was #1!
After you smoke your butts(foil if you can to save some juices, but not needed) let them rest for an hr or cool enough to pull. Pull it and divide into 2 9X14X2" trays. put in fridge.
About 3-4hrs before the event, start that smoker up. Get some Apple Juice, Apple Cider Vinegar, and your favorite spices/rub( I like cajun and Jeff's rub).
Take the foil off the top, leave the meat in the alum foil pan and put it in your 225* smoker(+or - doesn't matter much, just want to warm it up).
As your warming the pork add a mix of 4:1 aj to a.c.vinegar and spray/squirt it all over the meat, not too heavy at first........you'll see. And add some rub. Mix it up and back in smoker.
Every 30-45 min check the meat and add more mix and rub to taste. Just play w/it.
If it isn't the most moist, tender, tasty, smokey pulled pork youve ever had then you can come here and slap my mama! Just don't tell her I said that.
I've been try'n to get people to try this. Only one to do it was a buddy and he is now hooked!
Reason why I did it was to add more smoke flavor, rub flavor, and vinegar(which goes well w/pork) to the meat. Give yourself plenty of time as you can add to it what you think is needed.
It is great, if not.............I'll pay for the meat! That is how much I think you'll like it.
Email, pm, or call me for more info. 620-874-1033 cell. 620-872-2513 home.
I will stand behind my word, I'll pay for the meat, if you don't like it. But please call or email or pm me so I can go through it in detail.
If your not crazy about my idea, try a small amount first.
Anyway, good luck.
After you smoke your butts(foil if you can to save some juices, but not needed) let them rest for an hr or cool enough to pull. Pull it and divide into 2 9X14X2" trays. put in fridge.
About 3-4hrs before the event, start that smoker up. Get some Apple Juice, Apple Cider Vinegar, and your favorite spices/rub( I like cajun and Jeff's rub).
Take the foil off the top, leave the meat in the alum foil pan and put it in your 225* smoker(+or - doesn't matter much, just want to warm it up).
As your warming the pork add a mix of 4:1 aj to a.c.vinegar and spray/squirt it all over the meat, not too heavy at first........you'll see. And add some rub. Mix it up and back in smoker.
Every 30-45 min check the meat and add more mix and rub to taste. Just play w/it.
If it isn't the most moist, tender, tasty, smokey pulled pork youve ever had then you can come here and slap my mama! Just don't tell her I said that.
I've been try'n to get people to try this. Only one to do it was a buddy and he is now hooked!
Reason why I did it was to add more smoke flavor, rub flavor, and vinegar(which goes well w/pork) to the meat. Give yourself plenty of time as you can add to it what you think is needed.
It is great, if not.............I'll pay for the meat! That is how much I think you'll like it.
Email, pm, or call me for more info. 620-874-1033 cell. 620-872-2513 home.
I will stand behind my word, I'll pay for the meat, if you don't like it. But please call or email or pm me so I can go through it in detail.
If your not crazy about my idea, try a small amount first.
Anyway, good luck.
Al........i take it then, you are adding smoke while reheating?
great idea........going to print this one out
thankx
great idea........going to print this one out
thankx
- May 5, 2007
- 2,838
- 16
Big Al, that sounds great! Okay, now ya' got me thinkin'...
Lot's of times, I need to heat it up on site... just no time to use your method. Butt, if I were to do your method the night before, then use my trusty BACP (Big-Assed-Crock-Pot) to heat it the next day, me thinks I would get the same effect.
Now, the way I've been doing it is, I foil at about 160-170 internal, take it to 200-205 internal and let it sit in the foil for an hour or so. I then unfoil it, pull it, make sure all the juice gets added back in and add more of the vinegar based mop to the mix. Fridge it and reheat in the BACP the next day. It's always great, I gotta say!
That's what I love about this place... so many ideas and so many options!
Lot's of times, I need to heat it up on site... just no time to use your method. Butt, if I were to do your method the night before, then use my trusty BACP (Big-Assed-Crock-Pot) to heat it the next day, me thinks I would get the same effect.
Now, the way I've been doing it is, I foil at about 160-170 internal, take it to 200-205 internal and let it sit in the foil for an hour or so. I then unfoil it, pull it, make sure all the juice gets added back in and add more of the vinegar based mop to the mix. Fridge it and reheat in the BACP the next day. It's always great, I gotta say!
That's what I love about this place... so many ideas and so many options!
deejaydebi
Legendary Pitmaster
Now how would you approach reheating at an office Christmas party with only microwave to reheat!!!
I'm going to try that, electrical devices are "illegal". I'll have to plug it in under the desk. I just signed up today for the pulled pork. The only thing my co-workers have tried of my smoking is my jerky, to which everyone said it was the best they ever had. I'm afraid once they've had a taste of real Q they will be wanting me to bring in more and more...I actually did do a kobe brisket for my boss one time. It was excellent!
shelly......if electrical devices are illegal, HOW did you plan on using a microwave?
KOBE BRISKET.........how much did THAT run?
crap, that must of cost a arm and aleg
KOBE BRISKET.........how much did THAT run?
crap, that must of cost a arm and aleg
They are already in place and "company approved" in our little "kitchenette" along with a refer and coffee machine. We used to have a seperate coffee pot by one of the back desks and security found it and made us stop using it...
I guess they are afraid of a fire hazard...I work in a very corporate atmosphere for a financial company...but we do get casual Fridays!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
