Best way to infuse flavor when reheating over cooked pork.

[FreddieKU]

Long story short I tried to cook a pork butt uncovered the whole time which was a first for me. I had to transfer it to the oven once 2a.m. rolled around and I was losing steam. I guess I overdid how long I cooked it because even though it had just reached probe tender in parts the entire thing was falling apart when I took it out to put it in new foil to rest it.

The result was pork that I could shred with my hands very easily. I added a little apple juice, apparently maybe too much, to reheat it and maybe that diluted the saltiness of it but the pork tasted very bland.

For future reference, as I’m sure this will happen again, can I add moisture of some other sort? Does chicken stock work or something like that? How do I keep the pork flavor or even add it when reheating?

Thanks in advance. Trying to get better at this thing.

 

[phatbac]

ok you should have some smoke flavor on the reheat..mater of fact a of it. Next time smoke your pork 6-8 hour finish in the oven. if you re worried about moisture (and you shouldn't really because of the fat content of a shoulder butt or picnic) then you could inject the butt but i have never seen the need for that.
smoke the butt and shred before eating fall apart and being able to shred with your hand is a good thing, but don't do it until ready to serve or package in freezer. then reheating the shredded pork from frozen reheat in a few tbs of apple juice/acv mix. then once heated add sauce to taste and enjoy on a bun or over rice...

Don't stress over smoking! that defeats the purpose of this hobby!

Happy Smoking,
phatbac (Aaron)

 

[Kevinbthgrouse]

Maybe a finishing sauce?

 

[zwiller]

Apple juice is well known to mute pork aroma and flavor (I call that the oink). Same for lemon and fish/seafood. I like the effect but there are some that don't. One member here I think competes and makes a roasted pork injection that kicks UP the pork flavor. That might be what you're after. Alternatively, just use water not apple juice and/or scale it back. Meat can soak up a LOT... All this being said, I find PP bland unless injected and the injection includes salt or adding more rub or salt into the pulled meat after. A rub on the exterior does not penetrate much and a butt is a large cut of meat.

 

[schlotz]

There aren't too many things I like doing at 2am. Tending a pork butt is certainly not one of them. You can easily get a great flavorful & juicy butt done in 8 hours plus 2 for resting. What temp were you smoking at? If interested see the butt recipe below in the sig.

 

[sawhorseray]

I've become a deciple of using Chef Jimmy's Finishing Sauce every time I smoke a butt, puts the butt over the top, try it you'll like it. RAY

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...

www.smokingmeatforums.com

 

[Florida smokin]

If you lost the smoke flavor try a 1/4 teaspoon of liquid smoke with a 3 oz of water Into a small spray bottle.

Spray your shredded meath pretty good and mix it thru.

When I reheat in microwave I use a paper towel soaked in water to cover the meat. It lightly steams the meat without drying it out.