Tips for crock pot reheating pulled pork

[Nitty]

My daughter plays field hockey and the concession stand requests sign ups for crock pot food. I'm planning to make pulled pork for Labor Day and refrigerate about 5-6 lbs for the game the following day.

What is the best way to warm the pulled pork up in the crock pot for a large crowd like this? I plan to do low heat but what do I or can I add for moisture? Tablespoon water? I don't want to use bbq sauce because I was planning to let it up to the customer if they want sauce or not.

Concession stand is supplying buns and I'm providing a couple bbq sauces. I'm not planning on adding cheese but was going to mention to the stand manager they could do the nacho cheese as an option if they want.

 

[Up_In_Smoke]

I would put maybe 1/4 cup of water in it.

Watch the temp carefully.
Many crockpots will get up to 200 or so even on Low after 3 or 4 hours.

Maybe put 4 cups in on Low and watch how the temp climbs as a test ahead of time.

Best of luck!!

 

[zwiller]

Crock is too slow and too hot for my liking but we do not have the fancy temp control models. InstaPot would be what I would use. 140F. Apple juice is good for a little moisture but take it easy. A little more than 1T say 1/4C. Good call no sauce. I HATE PP swimming in sauce that ends up like shredded chicken (which btw here in Ohio is CLASSIC concession stand far if you want other ideas).

If you want to add a little flavor there are 2 well known SMF classic "finishing sauces". I prefer JJs. We actually made JJ's finishing sauce as a sauce on the side as it's a DEAD RINGER for NC PP sauce. LOVE the nacho cheese idea and get a small jar of japs. Maybe some slaw? Heads up you might sell more than you think if they're used to seeing hot dogs for the last 10 years

https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/
https://www.smokingmeatforums.com/threads/jjs-finishing-sauce-awesome.122319/

 

[Winterrider]

Is SV an option? Pretty much retains the moisture. Could have in numerous bags and open as needed.

 

[Nitty]

Crock is too slow and too hot for my liking but we do not have the fancy temp control models. InstaPot would be what I would use. 140F. Apple juice is good for a little moisture but take it easy. A little more than 1T say 1/4C. Good call no sauce. I HATE PP swimming in sauce that ends up like shredded chicken (which btw here in Ohio is CLASSIC concession stand far if you want other ideas).

If you want to add a little flavor there are 2 well known SMF classic "finishing sauces". I prefer JJs. We actually made JJ's finishing sauce as a sauce on the side as it's a DEAD RINGER for NC PP sauce. LOVE the nacho cheese idea and get a small jar of japs. Maybe some slaw? Heads up you might sell more than you think if they're used to seeing hot dogs for the last 10 years

https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/
https://www.smokingmeatforums.com/threads/jjs-finishing-sauce-awesome.122319/

My crock pot does have a warm setting in additional to low/high so once it gets warmed up decent I can cut the heat back. I do not have an instapot. I like the apple juice idea. I did make the JJ finishing sauce one time a couple years ago, I'll consider that. What does NC mean? This concessions stand does get some decent food since they ask for 8 crock pots for every game so I too think the pulled pork will sell well but they usually have better than expected concession foods.

Is SV an option? Pretty much retains the moisture. Could have in numerous bags and open as needed.

Earlier I saw this being mentioned so I looked it up as I was unfamiliar. I do not have that "tool". May consider buying.

 

[ifitsdeadsmokeit]

My instapot has a SV option on it. I think that is best way to go if dont have a dedicated one.

 

[BigW.]

I like adding a bit of apple juice to reheat. Some folks will add a bit of stock. If you use a foil pan under the pulled pork you'll catch a bunch tasty juice. A turkey roaster is another option to warm it up quickly and holds more than a crock pot.

 

[zwiller]

My crock pot does have a warm setting in additional to low/high so once it gets warmed up decent I can cut the heat back. I do not have an instapot. I like the apple juice idea. I did make the JJ finishing sauce one time a couple years ago, I'll consider that. What does NC mean? This concessions stand does get some decent food since they ask for 8 crock pots for every game so I too think the pulled pork will sell well but they usually have better than expected concession foods.

NC = North Carolina which is it's considered the best. Bring a small fry daddy and do hushpuppies. That's the classic side in NC. Crazy good together. You dip the puppy in JJ's sauce. Smell of those deep frying is INSANE and would definitely grab attention.

 

[BBQ_Bama]

NC = North Carolina which is it's considered the best. Bring a small fry daddy and do hushpuppies. That's the classic side in NC. Crazy good together. You dip the puppy in JJ's sauce. Smell of those deep frying is INSANE and would definitely grab attention.

NC style BBQ gets zero love west of the Mississippi, especially here in Louisiana. It's more Texas bbq influenced. Any time I do NC style bbq I get weird looks until they taste it. Then they love it and ask "what type of bbq is this?". I then open their eyes to a whole new world.

 

[zwiller]

It's more Texas bbq influenced.

Yeah, would agree. I never had a sauce like that before. I was BLOWN AWAY to find out JJ's sauce was about the exact one I had down there. Hush puppies with smoked food was mind blowing too. Oh yeah the tea is SWEEEEET!

 

[Fueling Around]

Plan for quite a bit of shrinkage

I like adding a bit of apple juice to reheat. Some folks will add a bit of stock. If you use a foil pan under the pulled pork you'll catch a bunch tasty juice. A turkey roaster is another option to warm it up quickly and holds more than a crock pot.

I always finish my pulled pork in a foil pan to collect the drippings.
Turkey roaster is also my nod for large quantities

 

[912smoker]

Plan for quite a bit of shrinkage

I always finish my pulled pork in a foil pan to collect the drippings.
Turkey roaster is also my nod for large quantities

Same method for me but I forget about the turkey roaster and use the crock pot.
Add the drippings and more rub and it actually better the 2nd round.

Keith

 

[801driver]

I have done similar to this many times. I like smoking a PB the day before and after resting it cools down to about room temp while pulling. (I use SoFla's finishing sauce) I then fill the crock If you are doing several days early, you can bag it up and freeze it, just make sure it is thawed so it will conform to putting it back in the pot. I keep it over night in the fridge in the crock. I start reheating on low for about 3 hours before it is needed. It usually gets it up to temp, but you can adjust as the time gets close. I start out by adding a cup or two of Chicken broth which keeps it moist and transfers the heat better, and provides a natural flavor. Adding more than you think you need helps with heat transfer better and is much better than less. So what if it is just a little juicy? Good luck to you and let us know how it turns out.