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Pulled pork reheating?

post #1 of 10
Thread Starter 
Okay so this question has been asked many many times...We are having a BBQ pot luck at work next Monday. So I plan on smoking a butt on Sunday, pulling and reheating on Monday. Everything I read said that I could vac bag them and then reheat in boiling water....if I don't have a vac system could I use just plain ol Zip Locks and accomplish the same thing?
post #2 of 10
I may get corrected but I don't see why not,

I have never personally tried either method and I don't own a system either so if I were to do it I would be using zip locks
post #3 of 10
You bet. Just be careful that the bag doesn't melt when touching the sides of the pot you're boiling the water in. I've used some cheapo bags that were not good for the boiling method.

If serving for a group you could just throw it all in a crock pot and reheat that way.

If you're going to freeze it for use later on, then the vacu-pack will keep the freezer burn away. But for a short period like this you'll be fine.

Oh, and I'd pull it the same day you smoke it. And add some of the leftover juices into the zip lock bag(s) and maybe some of SoFlaQer's famous finishing sauce.

I don't own a vacubag machine either. But I've had good luck with Ziplock's new off the shelf vaccum system. They only have gallon and quart bags and you have to pump by hand (like an old school sports ball pump). But it's pretty easy and works very well. They sell them at out local grocery store and I've seen them at Target too. Pricey, but they'll keep you're leftovers fresh for several months.
post #4 of 10
If you are cooking on Sunday and serving on Monday keep it simple.
put it in a disposable aluminum pan and cover tightly with foil.
Place the pan in refridgerator until you reheat.

Consider zip locks for a short term freeze or vac sealing for
a longer term freezing.
post #5 of 10
What he said. Or, if you don't want to cook it in the oven, just dump it in a large crock pot with the juices (fat removed) included. Turn the pot on at least 4 hours before serving. In my opinion, it's much better the next day.
post #6 of 10
If you do reheat in the oven remember to still keep it low and slow.
post #7 of 10
I reheat pp in the crockpot frequently. Just make sure to keep it on low and add the juices, comes out moist and hot that way. Use the microwave to heat it if you're in a big hurry, then keep it warm in the crockpot. Just don't forget to add the juice or it will dry out.
post #8 of 10
Thread Starter 
Dude! Thanks for the reply, so the crock pot method...just throw the pulled meat in there and set it on low?
I have seen those Ziplock baggie vac deals and wondered how they work. I am gonna have to give it a try. I am thinking that would be a great thing to do with the sausage that I make.
post #9 of 10
Yep, just set it on low for a few hours and make sure there's some liquid in there to keep things moist. Preferrably the juices from the pork itself. If not, you could get away with a couple ounces of water, chicken stock or beef stock. It'll dilute the taste a bit that way. But it's better than it getting dryed out. So use the juices if you can.

I thought the Ziplock baggies would be crap. But the local grocery store was trying to get people to buy them so they had a whole display set up for $0.99 for the pump and something like 6 bags. I tried it out and went back and bought 3 more. They work great for small jobs.
post #10 of 10
What Illini said^^^^!

When I make a PPB, I put it into "freezer" quality bags with a splash of apple juice (on top of the finishing sauce it already has mixed in with it) and store them that way. I've microwaved them with excellent results every time (share it with the guys at work).... and I normally dislike microwaving anything, but that's what we have in the cafeteria.
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