Reheating a pork butt suggestions

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• PSHome Posts: 27

  December 2012

  And details on the cook.  Only our 2nd and 3rd butt.  Cooked together at 275 until 200 internal.  Turned out great.  BBQ sauce was a version of the Homesick Texan's coffee chipotle sauce.  No comment on the undersized drip pan.

   

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• PSHome Posts: 27

  December 2012

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• Tjcoley Posts: 1,049

  December 2012

  Sorry can't help. Sounds like it's still in one big piece. I've always pulled it while hot, then refridgerated it. Very easy to reheat that way. Smaller portions simmered in a vacuum bag in hot water. Large portions (I once did 18 pounds) in a Nesco roaster with a little apple juice. A crock pot works well also. Not sure what works best with a fully cooked, un pulled pork.

  It's not a science, it's an art. And it's flawed.

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• Black_Badger Posts: 204

  December 2012

  I've found a good way to reheat is to spread the pulled pork on a cookie sheet or in a glass dish (plenty of surface area is the key) and put it into an oven at 350 for about eight minutes. At the same time I bring my sauce up to a low simmer on the stove top. Once the pork is no longer cold I mix it with the hot sauce and everything turns out to be about right. If the pork seems to get dry during the heating I'll spray it with a bit of 50/50 apple juice/apple cider vinegar. This works best with a thinner sauce, but I've used the technique a number of times, even after freezing left over pork.
  
  If it's cooked but not pulled you might just need to pull it first, but this won't be as easy as if it were still hot. Might be looking at chopped pork instead of pulled. The one thing I have not figured out how to do well is retain a nice crunchy bark without drying out the rest of the pork. That might be a fresh off the grill only treat.
  
  Cheers -
  B_B
  

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