Reheating Pulled Pork

I smoke briskets and ribs all the time and bag them with my food saver with some BQ sauce and freeze them and when I am ready to have them I just boil them in the bag they are still pull tender and the smoke taste is still there. I would put a whole butt back in the smoker or oven at a low to moderate temp until warm the fat content of a butt will keep it moist.

I do butts and pull them when they're cooked, and add a vinegar sauce, then place into ziplock bags for the fridge (or freezer). You could then put into boiling water, or, I often just put it into a bowl, covered, in the microwave. Comes out great. For briskets, I slice and add some sauce and refrigerate in foil trays. then reheat in the oven, covered, at about 300. You can even nuke it in a pinch.

Nick,
I have placed the butt in a crock pot either pulled or not and cook on low starting in the morning and it is ready for lunch. I can then either pull fresh or reheat pulled pork in that manner.
PrestonD

Mornin',Nick.

For whole butts,I usually just reheat in a 250� oven,if I don't use the cooker.

If I foil,I usually squirt a little apple juice on it,wrap tight and warm at 300� .

Either way ,I'd take it to 160� internal for safety's sake.

However you reheat, I wouldn't use water.

Pork has a specific enough taste and if you add only water, to the bags for instance, then you'll suck out the flavor.

If you do add moisture, put some flavor in. I use the Mop in the Butt 101 all the time. I'll make one pound bags, soak the meat in the sauce, then vac-seal. Reheat them in the bag, yummy.

As far as the whole butt. If you reheat in the smoker, I use a lower temp, might take longer, but I don't want to dry it out. Other than that, I'm like Tom, wrap it, reheat it. I do only a 175 to 200 oven, takes a while, but I wait until it gets to at least 140 (out of the danger zone). If it was a fully cooked butt, it'll pull apart. But I rarely do them this way. I pull them when I first cook them.

Are you wanting to do this for a party or something? Cook in advance, serve later?

Smokin'

I'm really glad I asked this question as there are some really good ways to reheat I hadn't even thought of. I'm going to try them all. The demand for my bbq items has grown so much I am stepping up to a model 55 so I can do extra to share with other friends and to freeze, too. I make killer tacos and enchiladas with pulled butt.

Smokin' asked the question why I want to reheat and it's a good one. In all the years I've been Q-ing for get togethers, I've never had anything left over. That's a fact.

Last Sunday I did a 6 pounder for a boating party I did a little extra 3 pound butt to keep for ourselves and didn't tell anyone. My same friends called Monday morning and asked if they there was any left and could they have some more to share with other friends and there went that little one yesterday. Actually, they were the ones who asked how to reheat and I wasn't entirely sure till I searched our forum.

If we've got friends over here and can manage to save a few shreds, we always make BBLTs the next day. You know, Boston Butt, lettuce and tomato samwiches.

Thanks for all the input, guys---this info might be valuable as a closing topic in the new Butts 101 section.

Here's a suggestion if you're getting "caught" by friends wanting more.

Smoke up 4 or 5 butts are once. Shred them, pull them and add some finishing sauce. Let it sit for a while then vacuum seal them. Then when friends want them you can just give them the bag out of the freezer, with instructions for reheating. I do a lot of my butts this way and the reheated butt comes out tasting great.

IF you're friends will accept it out of the freezer

Smokin'

Gotta agree with Smokin'.

We were all mentioning ways we could do a whole butt ,if we were forced to.Most of us try never to mess with whole cooked butts.

The food service guys,like drbbq,are carrying a good bit of product and it makes sense for them to do it.

I believe he uses the cooker or the oven at 250� to reheat.He can then pull them as he is serving,if need be.

Then also,his cooks are controlled enough that he won't overcook to start.