Keeping Pulled Pork Leftovers Moist

[smokyvalleybbq]

So those of you who have dry pulled pork when you reheat it for leftovers. When I cook, I'll keep the butt in a pan fat side down to collect the juices, of course you can use a drip pan too. But when I pull the meat I'll put them in small shallow containers, dump some of the rendered fat into each container and mix it all up, then put them in the fridge. When you reheat the fat will melt down and make that pulled pork VERY juicy. Somedays I think it is tastier than when I first cooked it.

 

[chilerelleno]

Fat is flavor, and sure enough it'll moisten up your leftover PP.

But I still prefer to use,
soflaquer finishing sauce
Or
crankybuzzard pulled pork gravy (sauce).

SoFlaQuer's Finishing Sauce (For Pulled Pork)

I copied this to a separate post due to the requests for it! -------------------------------------------------------------------------------- The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course...

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Pulled Pork gravy (my finishing sauce)

I don't think I've posted this before, and since I made some with my recent pulled pork parts, I figured I'd get it out here. Yeah, it's just another finishing sauce, but it has a much different component than most, I boil down the crispy bits that are too hard for most in the PP, and I also...

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[SmokingUPnorth]

I like JJ’s finishing sauce

JJ's Finishing Sauce...Awesome!!!

In the last couple of weeks I have made Pit Chicken twice per my families request. It occured to me the the Basting sauce, which is primarily Vinegar, would make a great Finishing Sauce for Pulled Pork... I modified the the recipe by removing the oil, there is enough fat in PP, and the Egg...

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