Reheating pulled pork

[hoffa2651]

I know reheating pulled pork the day after smoking isn’t the most ideal but I’m going to need to do that this weekend. Anyone have any good techniques to reheating and serving ?

 

[kruizer]

Vac pack it and use a Sous Vide or vacpack it and warm in hot water

 

[chopsaw]

I just did exactly like said above in a pot of water on the stove . Never even brought to a boil . It was fantastic . I'm in Teneessee on vacation . Smoked the butt at home in Missouri last Thursday .

 

[jcam222]

99% of the time I am serving my pulled pork the next day. Gives me a chance to defat the liquid gold and then mix back through the pulled meat in roaster pans. I’ve never had a complaint.

 

[chopsaw]

Yup . Wasn't much talking going on at supper tonight .

 

[SmokingUPnorth]

Also some finishing sauce mixed in brings it back to just as moist as when I came off the smoker. I use chef jimmyj 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...

www.smokingmeatforums.com

 

[HalfSmoked]

Yup have done the boiling deal many times. Meat stays as moist as it was when put in vac bags, Although there is no problem adding a finishing sauce if you so choose. I packaged in 5lb lots and used at a event using 85lbs.

Warren

 

[GaryHibbert]

IMO, pulled pork is always better the second day. So yours will be great.
I just put the vac sealed bag of PP in a pot of cold water, turn the stove onto Medium, and when the water comes to a boil the meat is hot.
Gary

 

[Fueling Around]

I try to collect the juice from a butt slow smoke.
If a soon reheat, I either use a crock pot for small quantity or the electric roaster for the feast

 

[mcokevin]

On the contrary, I think PP is always better the next day and many that have already posted share that sentiment.

I don't have a vacuum sealer so I season it and then freeze in zip lock. When I reheat in the oven I use a closed dish (corningware or similar). Once it reheats enough to be malleable I put some JJ's finishing sauce in and incorporate that, then let it get to temp in the oven.

 

[HalfSmoked]

Thanks for the like smoker912 it is appreciated.

Warren

 

[tm3308]

For those who vac seal and boil, how big of batches are you reheating? I'm smoking a couple butts the day before leaving for vacation and then serving it for around 20 people, though I'll probably reserve some of the second butt in individual portions for people to reheat for lunches throughout the week. So I'm probably looking at reheating 10-12 pounds in one batch. Is seal and boil still the best method for a batch that size, or is there another method that would be more efficient?

 

[chopsaw]

For those who vac seal and boil, how big of batches are you reheating?

I don't boil , just bring to a simmer with the vac packs of pork in the water as it heats up .
Just did an 8lb butt split into two packs .
Brought to a simmer , then opened and into a pot . Added JJ's finishing sauce to moisten up and heat through .

 

[tm3308]

I don't boil , just bring to a simmer with the vac packs of pork in the water as it heats up .
Just did an 8lb butt split into two packs .
Brought to a simmer , then opened and into a pot . Added JJ's finishing sauce to moisten up and heat through .

Perfect, thank you! I've been dying to smoke some butts for my family out in Pennsylvania (I live in Wisconsin), but the grill they have at their lakehouse isn't very reliable and I can't take my smoker with me (yet).

 

[chopsaw]

Perfect, thank you!

Yup , no problem . So to be more to the point , I did mine in Missouri 2 days before my trip . Cooled , then vac'd . Held in a 36 degree fridge . That's a therm reading .
Don't go by cold and colder . Know what you're dealing with for this stuff .
Never frozen because my trip was doable in a day . I knew it was going back in the fridge in short time . So brought up to a simmer , and held there for 30 minutes .
Cut the bags open and dumped in a pot . No sizzle , just a bit of steam rising . Added the vinegar finishing sauce to taste , degree of moisture and served with slaw .
I did reach out to JJ to confirm my thoughts .
If you have a longer trip , don't be afraid to freeze first . Dump ice in the bottom of the cooler . Put the packs in and cover with more ice .

 

[HalfSmoked]

I agree with chopsaw. I have froze and reheated over 85lb in 5lb lots for an event.

Warren

 

[gmc2003]

When I'm home I do as stated above, but if I bring it to work I heat it up in a microwave. Its still comes out good. Just don't overnuke it.

Chris

 

[HalfSmoked]

Thanks for the like tm3308 it is appreciated.

Warren