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Need help pretty quick. Pulled pork to be reheated and finishing sauce now or later?

Discussion in 'Pork' started by brian s, Sep 19, 2010.

  1. Sep 19, 2010 #1
    brian s

    brian s Fire Starter

    I just finished smoking 15lbs. of pork butt for a lunch at work tomorrow. My question is whether I should add the finishing sauce now before refrigerating or tomorrow while reheating? The finishing sauce I'm using is SoFlaQuer's recipe. Any tips on reheating would be much appreciated as well.
     
  3. Sep 19, 2010 #2
    eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Baton Rouge, La.
    you can reheat in a crock pot or if you have it vac sealed just place the pkg in simmering water.

     You can also (shudder) nuke it.

     I add the finishing sauce when i get ready to reheat.
     
  4. Sep 19, 2010 #3
    bluechip

    bluechip Smoke Blower

    Sulphur, Louisiana
    I add the finishing sauce when I warm it up also...Some people do it before and after..
     
  5. Sep 19, 2010 #4
    tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Independence Mo
    It seems there is a ton of different idea's.

    After I pull, I let it cool, trash the fat that hardens then put the pork and juice in a vac bag and seal. I'm with eman on the microwave but I have no other way to reheat on my work truck so I do use the micro. After its hot I slice the bag and its ready to eat.

    Good Luck.

    I have never tried it this way in a heavy zipper bag but I believe it could work.
     
  6. Sep 19, 2010 #5
    forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Ditto on defatting the drippings (if you can catch them) and adding before chilling. Never used a true finishing sauce myself, but the drippings added in make a huge difference. BTW, if you add the drippings, when you remove the package from the fridge, you'll find tons of geletin from the juices...awesome stuff in there.

    To reheat, keep it low & slow as when smoking, and I like to have a layer of meat no more than 2" deep...this will get you through the danger zone temps in good shape. I also use my digi probe when reheating larger quantities, just for my own piece of mind. Anyone that will be eating your fine table-fair who notices the temp probe (and knows why you're using it) will appreciate your care for their safety.

    Have a great meal, Brian!

    Eric
     
  7. Sep 19, 2010 #6
    brian s

    brian s Fire Starter

    Thanks everyone for your replies. I ended up adding some of the drippings with the fat (don't tell :^) ) and some of the finishing sauce after I pulled it. It's in a ziploc in the fridge now until tomorrow.

    Will a crock pot work ok to reheat it? I don't have access to an oven or stove at work. There are a couple microwaves though.
     
    Last edited: Sep 19, 2010
  8. Sep 19, 2010 #7
    TulsaJeff

    TulsaJeff Smoke Whisperer Staff Member Administrator OTBS Member

    Tulsa, OK
    Crock pot will work wonderfully.. you'll be a star at work tomorrow!!
     
  9. Sep 19, 2010 #8
    smokinstevo27

    smokinstevo27 Master of the Pit

    Winston Salem NC in Ardmore between the two hospit
    There will be nothing wrong with either option. Adding the sauce prior to refrigerating may be the better option because the flavors will have a chance to meld with the meat.
     
  11. Sep 20, 2010 #9
    iadubber

    iadubber Meat Mopper

    Dubuque, IA
    Only thing to think if that I have ran into when adding finishing sauce the day prior. I did it once for work and it was a vinegar based sauce, this made the meat somewhat mushy the next day.
     
  12. Sep 20, 2010 #10
    mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    Atlantic Beach, RatTown, FL
    [​IMG]

    I personally use a steamer/pasta pot to re-heat all my pulled pork. It makes the meat very juice and to me it really brings out the smokey flavors too. Then I add the finishing sauce fter you re-heat and about to serve.