Holding pulled pork over a day.

I usually foods aver and fridge instead of freezer then heat in hot bath

careful with zip bags, i had one melt in the boiling water once. wasted a perfectly good bag of plastic flavored butt. keep the temp down.

@RRP how much pork per can of coke? I'll be reheating a good bit on Sunday in electric roasters.

My rule of thumb is a 12 oz can of Coke for 5 pounds. If you never have used it before here's what to expect...once the meat is warmed there will be no trace of sweetness, no taste of Coke and any liquid you'll see in the pan will be clear as water!

I've seen folks make omelettes in ziplocs while camping, so they should work for you. I think I read somewhere that the ideal temp to reheat meat to is 135 -140, so you shouldn't need the water to be boiling.

Mickey I have had pretty good luck taking Pulled pork to work in a ziplock bag and reheating in a crock pot. Of course I was feeding hungry guys during a refueling outage , so no complaints ! Never tried the Coke Cola trick but have heard several people swear by it !

I tried adding coke to a butt reheat once. It was the worst pulled pork I ever had. Didn't mind wasting the coke, of course... but I DID mind wasting the pork! Maybe I just used too much, don't know, but I have never tried it again.

I usually reheat in a pan with a little apple juice in the bottom. I cover and simmer it on med low heat until it is hot. Usually about 20 minutes.

Egglegal_Alien said:

caliking said:

I've seen folks make omelettes in ziplocs while camping, so they should work for you. I think I read somewhere that the ideal temp to reheat meat to is 135 -140, so you shouldn't need the water to be boiling.

If the food was in the danger zone (between 39° to 140° F) for any significant amount of time before being refrigerated/frozen, the recommended re-heat temp to avoid foodborne illness is 165° F.

I’d go for a Dutch oven or oven options rather than heating a Ziploc.

Where are you getting this information?  To me, if food spends any significant amount of time in the danger zone, it should be thrown away.  The problem with foods in the danger zone is the toxins that are produced, especially heat stable toxins which are not denatured by re-heating.  Pretty much all bacteria that cause food-borne illness are killed at 140 if held at that temp for at least 10 minutes (actually, I think it's 6 or 7 minutes, but 10 to be safe).  Of course, this is my understanding, so if you have better information I'd love to know if I'm wrong.

coffeeguydenton said:

Egglegal_Alien said:

caliking said:

I've seen folks make omelettes in ziplocs while camping, so they should work for you. I think I read somewhere that the ideal temp to reheat meat to is 135 -140, so you shouldn't need the water to be boiling.

If the food was in the danger zone (between 39° to 140° F) for any significant amount of time before being refrigerated/frozen, the recommended re-heat temp to avoid foodborne illness is 165° F.

I’d go for a Dutch oven or oven options rather than heating a Ziploc.

Where are you getting this information?  To me, if food spends any significant amount of time in the danger zone, it should be thrown away.  The problem with foods in the danger zone is the toxins that are produced, especially heat stable toxins which are not denatured by re-heating.  Pretty much all bacteria that cause food-borne illness are killed at 140 if held at that temp for at least 10 minutes (actually, I think it's 6 or 7 minutes, but 10 to be safe).  Of course, this is my understanding, so if you have better information I'd love to know if I'm wrong.


@coffeeguydenton I should have been more specific, "by a significant amount of time" I meant between 30 minutes - 2 hours (half that if you're outdoors or on a hot [90°+] cilamte).