How do you reheat your Pulled Pork/Brisket

onedbguru

I have found a great way to reconstitute my pulled pork and brisket. 
Requirements:
Pile of pulled pork or brisket
CI skillet or griddle (flat side up) HOT
A squirt bottle of water or some of the liquid used for injection (cup or glass if no squirt bottle available)
a cloche or some other dome-shaped lid

Place the meat on the griddle and squirt some of the liquid around the edge of the meat, then immediately cover with the cloche.  This takes less than a minute to "steam" the meat back into its moist, succulent state. It doesn't take a lot of liquid to achieve this. 

Had reheated PP for dinner - SO GOOD!!!

JohnInCarolina

SV

Skiddymarker

good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 

Botch

I will try this.  I've normally grabbed enough for a meal (butt, brisket slices, ribs, whatever), wrapped in foil, then steam in either my double-boiler thingie or my rice cooker.  It takes awhile, and dirties a lot of hardware.  
I always have a "dirty" frypan, with breakfast bacon grease, setting on the stove at suppertime, ready to go with your technique.  Thanks!  

Biggreenpharmacist

Yeah I use the double boiler thingie to steam pulled pork. Works fine for me. 

thetrim

If it’s a single serving, I‘ll wrap in a wet paper towel and microwave for 44 seconds and check after that if it might need a little more time. 

Carolina Q

Skiddymarker said:

good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 

You don't even need SV, just a bag of meat in a pot of water at ±160°. Not hard to keep it there on a stovetop burner without SV for only 20 minutes. 

I have a bread cloche, but I've never used it for anything but bread.

nolaegghead

microwave a banana peel for 18 seconds, then drop a bag of pork butt in a SV bath at 140F until it is warmed up.

jtcBoynton

A large pot with a good lid gets the same result.

hoosier_egger

SV knocks reheats out of the park 

JohnInCarolina

Carolina Q said:

Skiddymarker said:

good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 

You don't even need SV, just a bag of meat in a pot of water at ±160°. Not hard to keep it there on a stovetop burner without SV for only 20 minutes. 

I have a bread cloche, but I've never used it for anything but bread.

Well technically you don’t really need an Egg for anything either.  You can make do with a stove and some liquid smoke.

Jeremiah

SV. 

Botch

nolaegghead said:

microwave a banana peel for 18 seconds, then drop a bag of pork butt in a SV bath at 140F until it is warmed up.

An African banana peel, or a European banana peel?    

Terrebandit

I vacume seal leftover pulled pork and brisket.  I simply submerse the bag in warm water to get it back up to temp.   Cut open bag and serve.

I hate BBQ reheated in a microwave!

nolaegghead

Terrebandit said:

I vacume seal leftover pulled pork and brisket.  I simply submerse the bag in warm water to get it back up to temp.   Cut open bag and serve.

I hate BBQ reheated in a microwave!

hmmmm...that makes me rethink my banana peel microwave advise.  in full disclosure, I learned that tip on Weeds.

bradleya123

We make taco's with left over pulled pork!  OMG yummy!!!!

CarolinaCrazy

I never seem to have leftovers.

Biggreenpharmacist

Then you dont cook enough. 

SonVolt

There's a "power" button on everyone's microwave that does wonders for reheating leftovers. Knock it down to 30-40% and you'll find a new appreciation for the utility of the microwave oven. I spent half my life nuking everything at full 100% power and hating rubbery dried up results. If it's a large cut of meat or something precious like a prime rib I may SV it. 

onedbguru

JohnInCarolina said:

Carolina Q said:

Skiddymarker said:

good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 

You don't even need SV, just a bag of meat in a pot of water at ±160°. Not hard to keep it there on a stovetop burner without SV for only 20 minutes. 

I have a bread cloche, but I've never used it for anything but bread.

Well technically you don’t really need an Egg for anything either.  You can make do with a stove and some liquid smoke.

Liquid smoke is just nasty!!!

JohnInCarolina

onedbguru said:

JohnInCarolina said:

Carolina Q said:

Skiddymarker said:

good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 

You don't even need SV, just a bag of meat in a pot of water at ±160°. Not hard to keep it there on a stovetop burner without SV for only 20 minutes. 

I have a bread cloche, but I've never used it for anything but bread.

Well technically you don’t really need an Egg for anything either.  You can make do with a stove and some liquid smoke.

Liquid smoke is just nasty!!!

You don’t say!

thetrim

Liquid smoke is quite literally liquid smoke.  

SonVolt

It's a decent product for what it is. It's not a synthetic flavoring agent like most people may think... it's literally smoker bong water. 

JohnInCarolina

Guys it was a joke.

BugFreak72

I read it on here and didn't believe it until I tried it but a can of soda and the pork in a pan on the stove top makes for great pork leftovers.