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Pulled Pork Question

post #1 of 12
Thread Starter 
I am smoking 2 shoulders for the big game. Can any let me know if I can do this a day early without loosing much quality? If so, any tips to store it until time to serve?

post #2 of 12
Do it a day early.... let it rest... pull it.... let it cool down and put it in the fridge. Heat it back up in a covered crockpot on low. It'll be awesome.
post #3 of 12
Just cook and shred them as you would normally and stick in the fridge.
You can reheat in a crock pot, in the oven or if you have it in vacuum seal bags you can drop it into a pot of simmering water.
All 3 ways work fine just save some of its own juices to mix in with it before reheating so it won't dry out and reheat at about 250 until hot.

*See? Dave beat me to it so you know it must be good advice.
post #4 of 12
Oh most definetly I can pull a pork butt and add a finishing sauce which is usually 1cup favorit bbq suace, 1/4 cup maple syrup 1/4 c brown sugar 1tbsp rub 2tbsp hot sauce. I can freeze or keep it sealed in fridge for a week and then microwave it and it still keeps its moisture and flavor even frozen for months. Just had some frozen after 2 months and it was like I cooked it yesterday.

I would just make sure that once its pulled and given a little sauce to seal it up in tupperware or ziploc or vacuum sealed and refridgerated. Reheating in crockpot works pretty good but takes a long time.
post #5 of 12
Thread Starter 


Thanks for helping out a rookie!
post #6 of 12
I agree, pulled pork reheats nicely. You may also want to try out this finishing sauce http://www.smokingmeatforums.com/for...ad.php?t=49892 I tried it and it's awesome!

By the way, I see this was your first post, be sure to stop by roll call and introduce yourself to the group.

post #7 of 12
Like they ^^^ all said.

I also nuke mine and it comes out good if you take your time for smaller amounts. Heat-stir-heat-stir and repeat every minute, or what I usually do is put the already thawed meat on the defrost cycle. Heats it up slowly and my microwave makes me check it every so often. Then you can flip it, stir it, or whatever so that it heats evenly and you don't overcook the outside stuff.

With 2 butts worth, I'd probably go with a pan with your favorite juice and a bit of water, cover and put in the oven low. And stir every so often.
post #8 of 12
The most important thing to remember when heating up anything you have smoked is that you want to warm it up.... not cook it anymore. Regardless of how you heat it up... do it slowly and not at a temp that will be cooking it. You will retain your flavor and texture by sticking to this rule regardless of what your heating back up.

Now that's funny right there...... I do my best not to open my mouth unless I know it's correct or helpful.
post #9 of 12
If your doing 2 butts then I would suggest getting a couple disposable aluminum roasting pans and when you pull them just put it in them and foil the top then when you go to reheat make some of the finishing sauce Orlando linked to mix it up well put the foil back on and put in the smoker or oven set at 225-250 to re-heat. I would suggest another one of those pans for a batch of Dutch's Wicked Beans to go with it biggrin.gif
post #10 of 12
Yes I agree with everyone here and you sure can in fact I smoking 4-5 butts for a big beast feast on the 20th of the month. What I do is pull the meat from the smoker and save the liquid from the foil and go ahead and pull it then store it in foil trays like Jerry said to. The re-heat it in the oven and onces it warm take the liquid and remove the fat from the top and re-heat it on the stove and then add it to the m pulled meat and then you can serve it.
post #11 of 12
I agree with Piney on this. Its best to sauce after or during the reheat. BBQ sauce can turn your pork into mush.
post #12 of 12
I never sauce PP until it hits the bun.... most of the time I don't sauce it at all.
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