Reheating Pulled Pork While Camping

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Omnivore

Smoking Fanatic
Original poster
Jul 11, 2019
328
250
Hey all.
I'm making pulled pork sandwiches for ten adults on our camping trip this weekend. I'm going to smoke the shoulder tomorrow, vac-pack and freeze/thaw for Sunday dinner. We have a camp stove and the fire pit so I'm thinking the best way to reheat would be to leave the shoulder in the vac-pack (maybe multiple smaller packages) and just simmer in a big pot of water to warm up. Does that sound right? Open to any other suggestions.
 
  • Like
Reactions: BigW.
You can also thaw naturally, then add the pork to the pot with your favorite BBQ sauce. I never thaw the bags in water. Just me though. Sometimes I add a little molasses to the meat and BBQ sauce. Really good with a great flavor!
 
  • Like
Reactions: Omnivore
You can also thaw naturally, then add the pork to the pot with your favorite BBQ sauce. I never thaw the bags in water. Just me though. Sometimes I add a little molasses to the meat and BBQ sauce. Really good with a great flavor!
 
I sold some pork to a customer a month or so ago and told them to leave it in the bag and drop it in simmering water. I think they had some problem, so the ended up dumping it out onto a flat top and warming it up that way. The nice thing about the flat top is you'll get little crispy bits similar to carnitas.
 
  • Like
Reactions: Hawging It
Thanks guys! I'm pretty happy I chose this for my dinner night. I'm doing pulled pork, slaw, and beans so everything can be prepped in advance. All I have to do is reheat pork and beans, and toss veggies in slaw dressing.
 
If its thawed first then the boiling bag will work great. Not a real hard rolling boil more like a simmer. Have done this many times at events as much as 85 lb. in 5 lb. batches in vacuum bags.

Warren
 
Last time we went camping I froze a bunch of meals in vac bags. I'd toss them in a pot of cold water until they thawed just enough to free up from the bag. Still frozen, I'd take it out of the vac bag and put it in a covered pan or pot over low heat (or a cooler part of the campfire grill) and let the heat do the rest of the work. It doesn't take long at all. I still do pulled pork that way, whether camping or not.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky