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Reheating Pulled Pork

 
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hmacmill



Joined: 15 Apr 2010
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PostPosted: Fri May 07 10 7:16 am    Post subject: Reheating Pulled Pork Reply with quote

I'm having a memorial day party and want to make pulled pork a day in advance. What's the best way to reheat it?

thanks for the advice.
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billr
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PostPosted: Fri May 07 10 7:19 am    Post subject: Reply with quote

I save my in a vacuum sealer, so I just dump the packets into a pot of boiling water for a few minutes.

You could heat up the leftovers on a double boiler, too.
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BEAN
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PostPosted: Fri May 07 10 9:02 am    Post subject: Reply with quote

Best way is to leave the butt whole wrapped in foil. Then just take out of fridge and reheat and pull. Reheat in oven at 350 until butt reaches internal temp of 160.
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luckyduk
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PostPosted: Fri May 07 10 10:29 am    Post subject: Reply with quote

BEAN wrote:
Best way is to leave the butt whole wrapped in foil. Then just take out of fridge and reheat and pull. Reheat in oven at 350 until butt reaches internal temp of 160.


just make sure it cools quickly enough, just to stay out of the zone where bad things grow....if it is wrapped in foil it may not cool down quickly enough...I prefer to pull like mentioned above and then reheat
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rickfromtoronto



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PostPosted: Sun May 09 10 1:59 pm    Post subject: Reply with quote

a local bbq place puts theirs already pulled into a pot of hot apple juice and water for a few minutes in a strainer. they then then strain and put into a ss bowl, then they add bbq sauce in and mix this up. served on little white buns. very tasty!

rick
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Canadian Bacon
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PostPosted: Sun May 09 10 8:40 pm    Post subject: Reply with quote

Make it a day ahead,get it all pulled and leave it in a foil pan,next day just add a splash of apple juice for a little moisture,tent with foil and reheat in the oven at 300-350 degrees until hot.I do this all the time.
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OwenStubbs
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PostPosted: Sun May 09 10 11:23 pm    Post subject: Reply with quote

Make sure you re-heat ALL of it, and mix it up thoroughly after it is heated to evenly distribute the moisture.
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nes_matt
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PostPosted: Mon May 10 10 3:26 am    Post subject: Reply with quote

luckyduk wrote:
BEAN wrote:
Best way is to leave the butt whole wrapped in foil. Then just take out of fridge and reheat and pull. Reheat in oven at 350 until butt reaches internal temp of 160.


just make sure it cools quickly enough, just to stay out of the zone where bad things grow....if it is wrapped in foil it may not cool down quickly enough...I prefer to pull like mentioned above and then reheat


I agree with luckyduk. Personally I pull it, let it cool, the put in ziplocks.
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PitMattster
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PostPosted: Mon May 10 10 7:31 am    Post subject: Reply with quote

I find throwing a little vinegar in with the apple juice gives a nice tang too - but definitely do what CB said, works great.
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Bryan
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PostPosted: Mon May 10 10 7:38 am    Post subject: Reply with quote

i've yet to hear anyone mention a crock pot for overnight heating. I plan on doing it next weekend unless you guys have had a bad experience doing it. Seems to me that it would keep the moisture intact.
Our plan is to not pull it and keep it on 'warm' until needed to serve.

Thoughts?
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Okie
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PostPosted: Mon May 10 10 10:34 am    Post subject: Reply with quote

I'm with BillR on boiling the vacuum bags. I have also heated it up in a Roaster with some juice added (have tried water as well as some reserved juice from smoking).
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Jarhead
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PostPosted: Mon May 10 10 10:42 am    Post subject: Reply with quote

Canadian Bacon wrote:
Make it a day ahead,get it all pulled and leave it in a foil pan,next day just add a splash of apple juice for a little moisture,tent with foil and reheat in the oven at 300-350 degrees until hot.I do this all the time.

Same as CB said. But I sometimes throw the pan back on the smoker instead of in the oven.
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zysmith
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PostPosted: Tue May 11 10 3:35 am    Post subject: Reply with quote

Bryan wrote:
i've yet to hear anyone mention a crock pot for overnight heating. I plan on doing it next weekend unless you guys have had a bad experience doing it. Seems to me that it would keep the moisture intact.
Our plan is to not pull it and keep it on 'warm' until needed to serve.

Thoughts?


A friend on mine does his this way. Smokes, pulls and puts in the crock pot on low. I think it actually dries out and toughens the meat, rendering all the fat, relying on the sauce for moisture. JMHO.
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Bryan
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PostPosted: Tue May 11 10 8:44 pm    Post subject: Reply with quote

okay, thanks. Looks like we're going to try wrapping it tight, reheating the next morning to 300 and pulling while adding sauce.
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Jarhead
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PostPosted: Tue May 11 10 8:59 pm    Post subject: Reply with quote

Bryan wrote:
okay, thanks. Looks like we're going to try wrapping it tight, reheating the next morning to 300 and pulling while adding sauce.

Shocked Shocked Shocked
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SmokeNride
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PostPosted: Tue May 11 10 9:11 pm    Post subject: Reply with quote

Bryan wrote:
okay, thanks. Looks like we're going to try wrapping it tight, reheating the next morning to 300 and pulling while adding sauce.



Wow, don't do that! I've tried several ways and most partially or totally dry out the meat. Honestly, put the pulled pork in ziplock bags or vac-seal the stuff. Put it on a bot of boiling water, as others have also suggested, and I swear it tastes perfect. Don't go through all that work and then dry it out!
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Bryan
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PostPosted: Tue May 11 10 9:56 pm    Post subject: Reply with quote

Wow is right. I certainly don't want to jack up my pork. I feel like an idiot but i've never had to reheat this stuff. It's normally gone the day of the cook.

Okay, so day of, I'll pull and store in ziplocks. I'm assuming you then want to cool the meat off by chilling in water, and store for the evening in the fridge.
Next day, boil water and dunk the ziplocks to warm?

FYI, we're planning to use shafer's to store the pork we're going to plate out the day of the cook.
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Chef
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PostPosted: Tue May 11 10 10:55 pm    Post subject: Reply with quote

There is allot of good ways to reheat it already stated. The important thing is to get it to 165 for atleast 15 seconds, and get it there in less than two hours. If not throw it out. Dont risk getting sick.
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