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Advice on reheating pulled pork. - Page 3

post #41 of 45
Quote:
Originally Posted by cliffcarter View Post

Covered in a foiled pan with or without sauce(I would sauce because it will get a bit dry) for 45-60 minutes at 250°. Check at 30 minutes and then at 15 minute intervals.

Thanks! Life saver. Got it in there now at 250 and was flying blind. Hoping to have two pans of 6lb ers done by noon.
post #42 of 45
Quote:
Originally Posted by Endo129 View Post


Thanks! Life saver. Got it in there now at 250 and was flying blind. Hoping to have two pans of 6lb ers done by noon.

 

Just rethought the earlier temp, because it's been over a year since I did a reheat, 300° may be better advice IMHO. Two 6 pound pans will take longer because you have doubled the mass, you can go up to 350°, but I would watch it closely so it does not dry out.

post #43 of 45

Much like the original question I have smoked pork butt for a graduation party next weekend.  I have sealed it and froze my pulled meat.  Does these methods still apply?  

post #44 of 45

Yes, but thaw the meat first.

post #45 of 45

I learned this from making carnitas (mexican pulled pork) for tacos.  Pulled pork has a lot of moisture left.  After the first meal, I store leftovers in a freezer ziplock and put a ladle full of drippings in the bag to make sure its stays moist.  When i reheat, I spread the meat out on a cookie sheet and put it in the oven to broil (500 degrees) about 5-10 minutes.  The meat gets hot quick but doesn't dump all the moisture.  The tips start to sizzle and crisp.  The result is amazing. The meat is still fall apart moist but you have those slightly crisp caramelized tips from the broiler.  I LOVE my pulled pork leftovers this way. It maybe even better than the first meal.

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