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Transportation of Pulled Pork

FM Former Member
Ever since I started sharing pulled pork from my smoker, I have been getting requests to cook for people. So far, they have all been local, so I have just given them pork butts fresh out of the smoker for them to pull. My next two orders, however, are going to need to be transported and reheated. Is it better to cook the meat to temperature, refrigerate overnight, then reheat and pull on site, or pull after letting the meat rest and reheat the already pulled pork?

I'm leaning towards pulling while the meat is still hot and transporting the pulled pork in a foil pan. The only problem is that when I did that with leftovers from a previous batch, the congealed fat in the bottom of the foil pan was rather unappealing. I'm afraid that people might be turned off to the BBQ if they see the pork in that state before reheating.

Also, what temperature do you reheat to before serving?
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P padrefan98Member
I think you are going to get a couple of suggestions. For me, the method that works at home is to pull the meat, store in freezer bags, and reheat in a pan with a little bit of water and a lid. I think the water adds moisture and the lid keeps the meat from drying out.

Do you know the FTC method? Foil, towel, cooler? I have used this method for up to 6 hours and the unpulled pork is still too hot to handle. You could time it so that you take the PB's out of your smoker, FTC and then transport to your next location.
FM Former Member
depends...

Me? I like to leave whole and pull as needed, but it will depend on time and access at the destination.

FTC, left whole if it's within a few hours

Pouches work great for bulk pulling, always add a little rub in for flavor. I'd say give them a bottle of my sauce... but that's up to you. It's designed to add a little flavor and moisture but NOT overpower the meat.
cal 2cal 2Member
I've been cooking extra PB's by request and most of them need transported the next day.

I pull them and put in a aluminum half pan, cool, and use the factory lids...Works well... for cooling them, I place ice in a full pan and place two half pans on top of it with lid off, stir the pork occasionally,until cool enough that I can refrig.

I tell everyone to put a little apple juice in and warm until hot.
FM Former Member
I guess I should clarify the situation. I will be "catering" a poker tournament at a buddy's house in Indianapolis on Saturday, and sending another pork butt with my parents to my grandparent's place in Alabama the same weekend. I am in Louisville, so they are going in opposite directions, probably on different days. I need to cook at least a day in advance, so FTC isn't going to stretch.

I have never had any problem heating up leftovers in the foil pans with HD aluminum foil on top. I was just worried about appearance. I am thinking about pulling in one pan, then transferring to another to reduce the amount of congealed fat in the pan.

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