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Pulled Pork For Tomorrow: Smoke Today Eat Tomorrow

post #1 of 5
Thread Starter 

Gang, I'm smokin a pulled pork today for our party tomorrow.  When it's done tonight, should I pull it and put it in the fridge or should I leave it whole and heat it up tomorrow and pull it?  I don't want it to dry out.

 

Thanx

 

--ray--

(0||||0)

post #2 of 5

Ray

I just did 35# for a birthday party. If you have a vac sealer it is really simple - put the meat into the bags with some captain morgan and apple juice mixed with some of your rub and seal it up and referigerate it.

 

If you dont have a sealer you can double or triple bag it and referigerate it.

 

In either case - to reheat it, put the bags into water that is not quite boiling but very hot for about 30 minutes and you will have reheated it without recooking it which would dry it out.

 

Here is a link to what I did

http://www.smokingmeatforums.com/forum/thread/95326/pulled-pork-for-the-jedi-training-camp

 

Good luck with the party

Gary

post #3 of 5


 

Quote:
Originally Posted by Scarbelly View Post

Ray

I just did 35# for a birthday party. If you have a vac sealer it is really simple - put the meat into the bags with some captain morgan and apple juice mixed with some of your rub and seal it up and referigerate it.

 

If you dont have a sealer you can double or triple bag it and referigerate it.

 

In either case - to reheat it, put the bags into water that is not quite boiling but very hot for about 30 minutes and you will have reheated it without recooking it which would dry it out.

 

Here is a link to what I did

http://www.smokingmeatforums.com/forum/thread/95326/pulled-pork-for-the-jedi-training-camp

 

Good luck with the party

Gary


This works good. You don't even need the Capt Mogan though. We've found that even frozen, eating it several days later is MUCH better than the first day.

post #4 of 5

Now I would pull it now while it's hot or atleast warm for it will pull alot easier too. Then you just have to re-heat it tomorrow and I have always found it easier to re-heat it in a steamer pot. It almost seems like it brings out the smokey flavor more too. It also keep the meat really moist too.

post #5 of 5

What worked very well for me this last new years eve was pulling while hot.  Mixed some SoFlaQuers finishing sauce in the baggy, an over night rest in the fridge and then a reheat the next day.  Wonderful results.

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