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Pork Shoulder to be Served in 4 Days - To Shred it, and How Best to Reheat???
I am good on the prep, but should I (1) shred it or leave it whole, and (2) what is the best way to reheat it before serving?
Thanks, Eggheads...
Comments
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if its pulled pork you have several options - i would shred after a short rest double wrapped with hdaf in a cooler to redistribute the juices.
vacuum pack with a little au jus and reheat in boiling water (can do this straight out of the freezer if you like)
drop in a slow cooker with au jus - not enough au jus? add some apple juice
foil with au jus and put it back on the egg (or oven)
in a cast iron pot on the egg (or oven)
if you are planning on serving with a carolina sauce you could could use some of the sauce in lieu of apple juice
good luck with it - pulled pork is real forgiving
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