Advice on reheating pulled pork.

endo129

Fire Starter

Dec 13, 2015

47

11

• May 7, 2016

• #41

cliffcarter said:

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.

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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.

 

Last edited: May 7, 2016

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• May 7, 2016

• #42

Endo129 said:

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.

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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.

 

thatch11

Newbie

May 31, 2016

1

10

• May 31, 2016

• #43

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?  

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Jun 1, 2016

• #44

Yes, but thaw the meat first.

 

bbstucki

Newbie

Sep 8, 2016

1

10

• Sep 8, 2016

• #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.

 

K

Krusatyr

Newbie

Oct 6, 2017

13

1

• Oct 19, 2017

• #47

moon dog said:

Thanks for this thread.....so what is the best way to "Save All the Juice" so I can add it back when reheating for the big event the next day.

Thanks.

Moon Dog

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I boiled the smoked butt bone with some salt, onion and celery for two hours. This created gelatinous bone stock which I subsequently refrigerated to create a removable fat layer at the top. I used some of this stock for cooking fresh black eyed pea succotash, but may also use it moisten my left over pulled pork tonight successfully.

Some use the drippings that fall into a grease pan beneath the meat, but I don't trust that and throw it away.

 

H

hannahlee

Newbie

Mar 8, 2018

1

0

• Mar 8, 2018

• #48

In my opinion, there are 4 ways to reheat pulled pork. But for me, I prefer use slow cooker for reheating pulled pork. This might take longer than other ways but can keep original flavor of your meat. https://nomealnohealth.com/how-to-reheat-pulled-pork/

You can learn that in the link that I attached above. Enjoy cooking!!!