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Reheating pulled pork

Whenever I do pulled pork on the smoker, I always have a lot left over, which I ususually shred and freeze, unsauced. I always get my fill of pulled pork sandwiches, so I'd really like to reuse it in Mexican dishes, such as cochinita pibil. What's the best way to reheat the pork, and the best seasonings to use? If anyone has any other suggestions for what other recipes to make with pulled pork, I'd love to hear them.

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  1. Empanadas! Perfect for leftover pork, I just discovered.
    And (at least theoretically) you can freeze them -- that is, if you don't decide you want to eat them all right away!
    Rather than using lard, I found a good dough recipe: 2 c. flour (I used some whole wheat pastry with mostly white), 1 t. salt, 8 oz cream cheese, 4 T butter, and 1/4+ c. veg oil. Whiz in food processor, chill.

    1. As a corrollary, I'm planning on smoking a bunch of meat for an annual picnic. I was going to do about 6 pork butts for sandwiches and Carolina slaw a couple days before, shred into aluminum tubs, and reheat for the picnic. Besides a little vinegar sauce, will I need to add any liquid to help it along? What's a good temp for reheating and how long?

      1. I usually steam the pork to reheat, and then sauce/spice it up for different recipes.

        You can do an asian-flavored wrap or roll, using a combo of soy sauce, ginger, sesame oil and a few hot pepper flakes, and then wrap up with bamboo shoots or mung bean sprouts and shredded carrots.

        1 Reply
        1. re: weezycom

          yes, I also go with steaming! It gives the pork a bit more moisture back and makes it seem more tender. then you can add some spicy sauce to it.

        2. I use several methods depending on what I'm making.

          a) Tossing in a really hot pan with EVOO. The sugar carmelizes and tastes great (scrape off anything that burns to the pan and keep it with the meat).
          b) Heating in a pot with 1/2" of apple juice or vinegar. I guess that's steaming.
          c) In the oven in a casserole dish with a liquid at the bottom.
          d) Microwave (just kidding)

          I've used it in spaghetti sauce, scrambled eggs, quesadillas, soups, as a pizza topping, or just served as is with some potatoes.

          1. i vac pac my left overs and sous-vide them in a pot of hot water. you get it heated up and don't lose any of the moisture or flavor.

            i like to use my leftovers for pozole.

            1. I've never frozen pulled pork, but have always wondered if it will keep this way. I do not have a vacuum sealer. Is there anything I need to consider when freezing, or can I just throw it in a tupperware container and into the freezer? How long will it keep frozen?

              1 Reply
              1. re: SenorSuarez

                Freezes just fine in a Zip-Lok freezer bag. Get as much air out as you like.

                To reheat, either add a touch of liquid (Water/beer/apple juice) and either microwave or, for a large amount, pour it into the bottom of your vessel, cover it and bake or put on a grill.


              2. I make a simple sauce of cider vinegar, a little water, brown sugar, salt and crushed red pepper flakes... add to shredded pork, then either fridge in a foil pan with cover, or freeze quarts in vac pac bags. reheat either with the trays in the oven (covered) or the vac pacs in the pot of water. either way, it retains moisture nicely. if you want, after heating hit it with a little of your original rub.

                1. Just reheat it in the oven...

                  You could make something akin to carne adovada if you mix it with some red chile sauce. I've posted a recipe here, if you're inclined to use the search function. It wouldn't technically be adovada since it's not marinated and it's smoked, but it could potentially be better with the smoke flavor.

                  1. I sort of steam it in the sauce from frozen, adding a few tablespoons of water if necessary and taking the lid of to stir from time to time. (This is actually with pulled chicken dark meat, but the same principles apply.) The sauce is usually a tomato and vinegar base with some sugar and onion, so not too thick to begin with, which helps.