Best way to reheat pulled pork?

[flyin'illini]

Thanks again to the members here. This thread handled my questions for the most part. I plan to do two butts for a work potluck on Friday. I will probably do them overnight Wed or all day Thurs. (while I work with wife able to look in some?)

The plan is to use a roaster from a co-worker that is pretty good size. I just need to make sure the roaster will not require me to re-heat before putting it into the roaster. I plan to add Jeff's finishing sauce to it when I pull them. My only other task is get some variety of sauces as I like with either just the finishing sauce and maybe a small amount of tabasco added. I will try to find some sweet stuff for those that might prefer that. I saw another thread with some thoughts on this.

 

[gypsyseagod]

i did a 7.5 lb last night & just fridged the whole thing- tonight i just added 1/8 cup of water to the foil & stuck it in the oven on 275 for 2 hrs- pulled like a newborn's... well it pulled welll.......

 

[mobcounty]

How can I not try your method now BigAL!

 

[bigal]

Hey MC. I assume you have it smoked and pulled. Light that smoker back up, put the pulled pork in an alum foil pan, mix up some apple juice and apple cider vinegar in a 4(aj):1(acv) ratio. Get some of your favorite rub and pour on some mix and add some rub, mix together and put in smoker. Basically for the next 3hrs or so you will be adding mix and rub to taste(this is where it is good to be the cook).

Keep the smoke to it, lotta meat there.

If you want you can do this step a day ahead of time, put in fridge and reheat by oven/stove top/microwave and it will still be juicy.

Any questions call me 620-874-1033(cell). I'll be glad to help all I can.

Good luck MC

 

[linda lou]

I don't have a smoker, but I have a Nesco roaster, which has temperature dial on it.  I can set at 225.  Do you think I could use this and add the juice and vinegar ratio and rub?

 

[dwolfpak]

MC, this is what I do w/ALL my pulled pork. It is by far the best we've ever had, and this last batch I made was #1!

After you smoke your butts(foil if you can to save some juices, but not needed) let them rest for an hr or cool enough to pull. Pull it and divide into 2 9X14X2" trays. put in fridge.

About 3-4hrs before the event, start that smoker up. Get some Apple Juice, Apple Cider Vinegar, and your favorite spices/rub( I like cajun and Jeff's rub).

Take the foil off the top, leave the meat in the alum foil pan and put it in your 225* smoker(+or - doesn't matter much, just want to warm it up).

As your warming the pork add a mix of 4:1 aj to a.c.vinegar and spray/squirt it all over the meat, not too heavy at first........you'll see. And add some rub. Mix it up and back in smoker.

Every 30-45 min check the meat and add more mix and rub to taste. Just play w/it.

If it isn't the most moist, tender, tasty, smokey pulled pork youve ever had then you can come here and slap my mama! Just don't tell her I said that.

I've been try'n to get people to try this. Only one to do it was a buddy and he is now hooked!

Reason why I did it was to add more smoke flavor, rub flavor, and vinegar(which goes well w/pork) to the meat. Give yourself plenty of time as you can add to it what you think is needed.

It is great, if not.............I'll pay for the meat! That is how much I think you'll like it.

Email, pm, or call me for more info. 620-874-1033 cell. 620-872-2513 home.

I will stand behind my word, I'll pay for the meat, if you don't like it. But please call or email or pm me so I can go through it in detail.

If your not crazy about my idea, try a small amount first.

Anyway, good luck.

Saving this for future use...  

For right now, I need suggestions to reheat without  a smoker.  I'm making a about 6 butts for a friends grad party, but I am going to be out of town.  So I will be smoking them a week ahead of time, then freezing for them to reheat in the foil pans.

Suggestions on reheating frozen butts in an oven?  (since they don't have a smoker)

Dan

 

[oldschoolbbq]

Vacume seal it and Boil to re-heat . . .