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  #1  
Old 07-02-2017, 08:52 AM
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Default best way to reheat pulled pork

The past several years I have been smoking the pork butts for my buddies 4th of July party. I usually do them the day of the party, cooler them, then pull on site. This year I did them yesterday. I cooled, bagged, defatted the broth and turned the meat and jug of broth over to him. Now Im worried when they reheat in the electric roaster they will dry out the meat. I'm not sure how long it takes to reheat 18 lbs of pulled pork in an electric roaster. I am just looking for some reheat tips to pass on to him so he doesn't turn the now juicy pork into sawdust. The meat is now in 4 -1gallon zip locks.

Thanks Z
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  #2  
Old 07-02-2017, 09:18 AM
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I always vac seal mine, then to reheat, place them in a pot of simmering water.
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  #3  
Old 07-02-2017, 09:29 AM
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The roaster pan will work fine...Just give it a stir from time to time to keep the juices mixed with the meat...
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Old 07-02-2017, 09:30 AM
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Quote:
Originally Posted by HawgHeaven View Post
I always vac seal mine, then to reheat, place them in a pot of simmering water.
/\X2
You can use baggies but you have to keep the top out of the water and be careful not to melt the plastic. Much easier with an Immersion Circulator, but a pot on the stove will work if you watch it closely.
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Old 07-02-2017, 09:45 AM
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Default

Whats leftovers

What the others have said. I have spritz with finishing sauce and microwaved with great success.

also vinegar based finishing sauces will continue to break down the meat and the texture of the meat will change after bagging or vacuum sealing. So if I know I am going to have leftovers I set aside the pulled pork without the finishing sauce.

Good luck.
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Old 07-02-2017, 10:08 AM
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My buddy heats his up in a roaster when he pre cooks like that and it's always good, just mix in some liquid , like a mop sauce or something thinner


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Old 07-02-2017, 10:15 AM
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Default

Quote:
Originally Posted by SMOKE FREAK View Post
The roaster pan will work fine...Just give it a stir from time to time to keep the juices mixed with the meat...
Thanks. This is what I was hoping for. I know these guys are going to take the simplest route which is dump in the roaster and turn on the heat.

Thanks everyone.
z
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Old 07-02-2017, 11:28 AM
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If they need a little more liquid than the jug you gave them, just have them add a little apple juice to your jug or stir it into the PP.
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Old 07-02-2017, 01:08 PM
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Quote:
Originally Posted by HawgHeaven View Post
I always vac seal mine, then to reheat, place them in a pot of simmering water.
this is by far the best and safest way .....i just did a party and reheated 100lbs pretty quick with boiling pots of water on turkey fryers..........

Quote:
Originally Posted by zombini View Post
Thanks. This is what I was hoping for. I know these guys are going to take the simplest route which is dump in the roaster and turn on the heat.
make sure you get over 165 under 2 hrs.............
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Old 07-02-2017, 01:19 PM
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Quote:
Originally Posted by chefrob View Post
this is by far the best and safest way .....i just did a party and reheated 100lbs pretty quick with boiling pots of water on turkey fryers..........



make sure you get over 165 under 2 hrs.............
I'll pass this onto them......dont need the PPPs

Thanks z
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  #11  
Old 07-02-2017, 09:56 PM
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Microwave is made for re-heating.

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Old 07-03-2017, 02:26 PM
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Quote:
Originally Posted by chefrob View Post
this is by far the best and safest way .....i just did a party and reheated 100lbs pretty quick with boiling pots of water on turkey fryers..........
Yup. We also do this method all the thyme at the Country Store. I make individual servings in vac packs, so all the chefs have to do is drop them the hot water on order and serve. More work for me, less work for them, and quicker delivery to the table.
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Old 07-03-2017, 05:11 PM
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We reheat with the simmering pot of water also. A commercial kitchen secret.

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Old 07-04-2017, 09:42 PM
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Thanks everyone. It was a nice little party with some fireworks and they did a good job reheating the pork. It was juicy and nothing to be ashamed of. I know..no pics but it happened.

z
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Old 07-06-2017, 12:26 PM
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Building on what Jim suggested earlier...

I've always had good luck using a few splashes of either apple juice or apple cider now and again to keep the moisture levels up when reheating my pulled pig in a portable roaster oven or a steam table setup. To my tastebuds pork of all cuts and cooking methods seems to have an affinity for apples.

Low sodium chicken stock or broth has worked in a pinch too in the past, but that adds more of a savory element to the mix.

Another method which has never failed me is to reheat and hold the meat in crock pots set as low as possible. I realize that this can increase the number of vessels required, but I have never needed to add moisture when using them and everything stays as juicy as when it was first pulled or chopped.
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Old 07-09-2017, 11:30 AM
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Quote:
Originally Posted by HawgHeaven View Post
I always vac seal mine, then to reheat, place them in a pot of simmering water.


+1


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