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Reheat Pork Shoulder In Slow Cooker?

oldgeezeystaxoldgeezeystax Posts: 213
Hiya Gang!

I made 3 shoulders for my daughters first party on Saturday but only ended up needing 2 so I left the third un-pulled and wrapped in foil. I'd like to bring it in to work to share with my coworkers but I don't have access to an oven at work, can I reheat in a crockpot?

Thanks in advance.
Frederick, MD - LBGE and some accessories

Comments

  • billt01billt01 Posts: 727
    yes..

    It may take a minute, or several, but yes...

    I'd put enough apple juice just to cover the bottom of the pot, then let it ride..


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  • oldgeezeystaxoldgeezeystax Posts: 213
    Should I leave it in the foil or take it out?
    Frederick, MD - LBGE and some accessories
  • oldgeezeystaxoldgeezeystax Posts: 213
    Should I leave it in the foil or take it out?
    bump, need wisdom!!!
    Frederick, MD - LBGE and some accessories
  • lousubcaplousubcap Posts: 16,781
    I would reheat at home (out of the current foil and in a then foiled pan with some apple juice and if possible on a rack above the liquid) and when heated up then pull. Reheat the pulled pork in a crock pot.
    For the future, always easier to work with pork that is pulled upon completion of the cook.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • oldgeezeystaxoldgeezeystax Posts: 213
    lousubcap said:
    I would reheat at home (out of the current foil and in a then foiled pan with some apple juice and if possible on a rack above the liquid) and when heated up then pull. Reheat the pulled pork in a crock pot.
    For the future, always easier to work with pork that is pulled upon completion of the cook.  FWIW-
    Hmm so reheat tonight enough to pull, then cool, then reheat tomorrow in crock pot?  

    Thanks for the tip about pulled being easier to work with, for whatever reason I thought it would be easier to keep it whole...
    Frederick, MD - LBGE and some accessories
  • SSQUAL612SSQUAL612 Posts: 904
    Captain is right about being easier to work with if pulled directly after. You need a vacum sealer.   I put in portions for 3-4 people then seal and freeze.  Makes great egg rolls, quesadilla's and tacos.    I've also sealed larger pieces before shredding and lightly chopped in a food processor and made chicken or tuna salad style for sandwiches.  
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • YukonRonYukonRon Posts: 12,275
    Bagged in the SV is ideal for this.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JRWhiteeJRWhitee Posts: 4,496
    Agree with @YukonRon sous vide is the best way to warm it up. It will be just like it came off the egg.

                                                                        
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