How to Reheat a Shoulder?

DaveD · Joined: 22 May 2010 Posts: 5

I cooked a bonless shoulder from Cosco yesterday. The shoulder was in two piecies(*1) so I shredded one and have vacuum-packed the second, whole. Im planning on taking it down to my BIL's when we go to vist this weekend.

So my question is whats the best way to re-heat the lum shoulder? I was thinking to steam it, or bake on very low temps. Anyone have done this before?

tnbarbq · Posted: Jul 06 2010 Post subject:

My wife reheated a brisket yesterday in the oven set at 350. The brisket was in a covered casserole dish with all the juices. Took about 45 minutes. It didn't loose any smoke flavor and was tender and juicy. I guess pork would be much the same. You could run the oven cooler if there are concerns about the pork drying out. Just make sure it's covered. SOme folks add some apple juice when reheating pork.
_________________
Scooter
Large BGE
Char-Broil American Gourmet
Brinkman Bullet

Tim_Abrahamson · Posted: Jul 06 2010 Post subject:

When I do a lot of pork butt I pull everything and put the extra in good quality zip top bags and freeze. To reheat I just toss the bag into boiling water...perfect every time.
_________________
BBQ is like sex...
Even when its bad its still pretty good!
...besides, when is the last time you turned down BBQ?

Oklahoma Joe Longhorn
Big Green Egg
Former Pitmaster Gates and Sons BBQ (KC)

Mister Bob · Posted: Jul 06 2010 Post subject: Reheat a pork butt

For a whole butt, I put it in a roasting pan, put a cup of apple juice in the bottom of the pan, cover everything tightly with foil and put it in the oven at 325 for one hour. Comes out perfect every time. For a half butt, you could get away with less time. Just make sure the internal temperature gets up to 165. Bon Appetit!
_________________
Mister Bob, Pitmaster
Bob's Hogs
__________________
Custom fire engine red offset trailer (Big Red)
Stumps Baby
Large Big Green Egg
26-3/4" Weber Kettle
Weber Genesis gasser
Super accurate RED Thermapen
www.MisterBobsBBQ.com

RodinBangkok · Posted: Jul 06 2010 Post subject:

Well for me trying to resurrect what is clearly left over meat should not be done in the whole form it was originally cooked in. Taking this large chunk back up to temp will only further dry it out. If you cooled the large cut, pull it cold, and gently heat it back up to temp with some stock in a steamer pan, but gently, and just up to serving temp.
_________________
Rod

DaveD · Joined: 22 May 2010 Posts: 5

My plan had been to pull it and then seal and cool it, but my darling wife wanted to bring it down whole. I suspect she thought it would look more impressive that way. Dunno. This is vacu-sealed, so I suppose I could toss the whole thing in boiling water, similar to Tim's suggestion.

Does it work out to pull it cold and then reheat? I would think that cold, the meat wouldnt pull apart as well, the fat having re-solidified. How well does pork pull when cold?

Otherwise, re-heating with some apple juice seems the way to go. Does the internal temp need to get to 165? I would have thought that over 140 is whats needed for food safety, particularly since its already cooked and solid.

Mister Bob · Posted: Jul 07 2010 Post subject:

This is from the NSF website:
http://www.nsf.org/consumer/food_safety/fsafety_cooking.asp?program=FoodSaf
III. Cooking and Reheating Foods
The chart below contains the recommended internal temperature to which various meat products should be cooked and/or reheated. Cooking foods to the proper temperature can kill many harmful bacteria.

Food Type Recommended Internal Temperature

Fresh beef (well done)
Fresh pork (well done) 170 degrees F

Poultry (chicken, turkey)
Leftover meats
Stuffing
Ground meats (chicken, turkey) 165 degrees F

Ground meats (beef, pork, veal, ham)
Pork, roast beef (medium)
Ham (fresh)
Eggs 160 degrees F

Roast beef (rare)
Fish 145 degrees F

Notice that the NSF recommended temperature range for reheating pork is 160 (for medium) to 170 degrees (for well done). Also notice that the recommended temperature for leftover meats in general is 165. Food safety is nothing to mess around with.
_________________
Mister Bob, Pitmaster
Bob's Hogs
__________________
Custom fire engine red offset trailer (Big Red)
Stumps Baby
Large Big Green Egg
26-3/4" Weber Kettle
Weber Genesis gasser
Super accurate RED Thermapen
www.MisterBobsBBQ.com