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Reheating Pulled Pork

Attending a BBQ tomorrow and offered to make a pulled pork. Rather than commandere their grill for 8 hours I smoked it yesterday at home. I want to reheat it there (it is unsauced) and don't want to ruin it (dry it out etc.). I'm not sure what the best method would be, Any Ideas?

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  1. I just did this yesterday. I "pulled" it while it was cold (had cooked it the day before). I heated up the sauce and put it all in a crock pot. The hot sauce got the reheating processes started. It was all hot in 10-20 minutes. Hope this helps.

    1. I just made it tonight but it was ready way before I intended to serve dinner. I just heated it in the microwave for a minute or so, with some of the sauce, just enough to wet it. Worked out great, but this may not be appropriate if you've got a large quantity to reheat in someone elses home.

      Laurie

      1. I make a lot of pulled pork in advance for a family reunion each year, and have had good luck chilling the pulled pork with only a little sauce in ziploc bags, then gently warming it in a big electric roaster - a crockpot or electric skillet would work, too. If you put it in those vacuum sealed foodsaver ags, you can even reheat it in boiling water.

        1. Put in a large aluminum roasting pan. Add some water (Or beer or apple juice and sauce if you like) cover with aluminum foil and place on the grill off the heat a let stand for 30 - 60 mins. Works all the time for me. Make sure you stir it up before you serve it.

          Enjoy
          DT

          2 Replies
            1. re: Davwud

              Agreed, I add some apple juice to the meat in a ziploc sandwich bag and put it in some hot water for a few minutes, good to go with no drying out or re-cooking.

            2. I'm actually in a similar situation and wondering if anyone has additional ideas. I'm going to a beach weekend with my GF's family. We leave Saturday morning and I told them I'd smoke a pork shoulder on Friday so that we can have a mess of pulled pork sandwiches for dinner on Saturday night. My plan was to cook and pull it on Friday, put it in one of those disposable aluminum foil roasting pans, refrigerate overnight, then take it up in a cooler the next day. For the reheat I was going to toss in a liberal amount of my finishing sauce (basically a simple NC vinegar sauce) and put it in the oven, covered with foil, for about 45 minutes at around 225.

              Any thoughts on that plan?

              2 Replies
              1. re: The Big Crunch

                Don't sauce it. Just add a bit of water or beer and slowly reheat.

                DT

                1. re: The Big Crunch

                  Nothing wrong with your plan, but A. You won't need a lot of the finishing sauce, and B. Bump the oven temperature up to 300 degrees F and make sure you take it out of the oven when the pork is between 145 and 155 degrees F and no hotter.