reheat whole shoulder

If you like the vac seal method,folks use a large enough pot to simmer and submerge.A consistent 145º is the usual temp.

Some will leave frozen in foil at around 250º and bring up to the same 145º.I guess if you defrosted,same thing.

Ribdog does a lot of large butts that way,so he'll probably chime in on his techniques.

I've had good luck with Food Saver pouches and find that a water bath > 180 will preserve the integrity of the seal.

Pig,
I have done the same, but Iuse 2 1/2 gallon zip lock bags. I place in boiling water, The bags have held up, just don't let them sit against the side of the pot. Have done this four times for meals for 125 people. And it worked well.

RandyE

thanks for the responses, but if I reheat in water, how would I retain the bark?

If you heated to the 145º in vac,the bark won't be drowned.If you thawed,you would usually still foil to reheat to an internal of 145º.

If you pulled and mixed with a little rub and vinegar,they would both be similar.

If concerned with a hard/crisp bark,do like comp cooks that foil.Roll it around under your oven broiler at home ,or fire up your grill and firm up the bark at cook site.

Hope this helps a little.

I would go ahead and pull themeat and have it ready to serve before placing in the bags.

Why are you wanting to keep the shoulder whole, or are you talking about butts?

That was my thought of all the mislabeled shoulder/butts we see.Large butts fix like I said, and I'd guess that much of CA would need a real special order to get six sixteen lb shoulders to a box.
Randy is feeding a crowd and the mix is what you are looking at.

Even whole hogs are just tossing it in the Bufalo chopper,like butts.They usually aren't real concerned about the integrity of the blend of inside meat and bark.

Oh well,hope this helps a little.

Butt, actually. I prepared 2 and thought it would be easier to leave whole (actually I think I was just lazy) and reheat then pull.