reheat pulled pork

I think you'll get a lot of opinions on this question. I'm figuring you could foil it, add some liquid...probably a broth, chicken/beef... and you'd be able to gently warm it in a slow oven in about 25-30 minutes.

I, however, ascribe to the melt some butter in a pan and do what I call "frizzle-fry" it until it's heated through. I 'sometimes' add a bit of water/stock to it if I think heating it up that way will make it too crispy. You can add some barbecue sauce then, too...or a 1/2 sauce, 1/2 apple juice if you're willing to take the taste in that direction.

But, try the "frizzle-fry"...that may be an old Indiana term, not in common usage, by the way. But it retains, and even enhances, the smokey, bark-ey, rich flavor of the pork.

My 2 cents anyway.

Cajun Jim,
You might want to try putting in a ziplock bag or better yet a vaccum bag in the microwave. Make sure you vent the bag.

I think if it is already pulled, you could place it loosely into tinfoil, seal it up, and give it 30 minutes at 300 degrees. If it is a large amount, make foil packets for about two pounds each.

If it is a whole cut, like a butt, and you have chilled it in a fridge, it will take a couple of hours at 300 degrees.

I pulled it and put it in a tin pan sealed with foil. Next time i will zip lock baggie it because it did dry out a tad bit.

Other than that it was great! Thanks for the tips.

I even tried the frizzle the next day with left overs. Wrapped up in a tortilla....YUM!

For casual caterings, I can reheat full sized 4" deep hotel pans of pulled pork (loosely pulled) in about and hour and fifteen minutes over a wet steam table; I normally leave plastic wrap and foil over the pan during heating until just prior to serving.

I've also been able to reheat whole vacuum bagged butts in boiling water in about thirty minutes. I experience almost no degradation in quality vs a freshly cooked butt. My one waring is that the countertop style vacuum bags are prone to opening in the boiling water. I'm searching for a chamber style machine.
Good Luck,
Evan Johnson

Key is which reheating method you use. Remember to reheat, not cook.

Too high a temp will cook it and it will dry out.

Lower temps will take longer, but less drying effect.

I use some of my finishing sauce to add moisture and reheat gently. The best has been to either not pull it, reheat then pull or use the vacuum sealer style to reheat in boiled water, works really well.

I agree with Okie! I use my trusty vacume sealer and freeze left over pulled pork. When we are ready to eat it again, we take the frozen bag, and place it in boiling water for 10 minutes. Taste no different than the day of the smoke; very moist.

Dave and Smokin:

Only time I tried re-heating my frozen, vacuum sealed bag (1 or 2 lb, cannot recall), in boiling water, it burst, and was left with no Q ( ). Any details on what you've done to avoid this, i.e. time, take water off heat and just let it sit, etc. I've used microwave since ...

quote:

Originally posted by Q-Fuego:
Dave and Smokin:

Only time I tried re-heating my frozen, vacuum sealed bag (1 or 2 lb, cannot recall), in boiling water, it burst, and was left with no Q ( ). Any details on what you've done to avoid this, i.e. time, take water off heat and just let it sit, etc. I've used microwave since ...

Get better bags.

Don't mean to be mean but I've never had one burst one me. I always seal all four sides just to make sure it seals well. Sometimes the rolls aren't sealed real well.

Good idea, thanks ...

I've been placing in an 18 qt. roaster oven @ 200 for 2 hrs or so while I smoke some chickens or what ever else is on the menu.

Crockpots work pretty good too. Just put the butt in, pour some apple juice on it, and re-heat.