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.
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.
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?
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.
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.