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camping trip - storing/reheating pulled pork

Hey Eggheads,

I’m planning on smoking a 12 lb pork butt to take on a camping trip this weekend. It should be done cooking on Friday morning, but it won’t be served until dinner on Saturday. Wondering what everybody thinks are my best options for storing and reheating.

I was thinking I’d shred the pork while it’s still warm, vacuum bag it and chill it in an ice bath, then store it in a cooler until time to reheat. Does that sound like a good plan?

How should I reheat? Toss the bags in a water bath? Fry in a pan? Simmer in a dutch oven? So many options!

Would love to hear some thoughts on this. My butts have always turned out great, but I’ve never served them as “leftovers” before.

TIA

Comments

  • JohnnyTarheelJohnnyTarheel Posts: 5,957
    Your plan will work great. Heat you vacuum bags in water .... serve and enjoy
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • HogHeavenHogHeaven Posts: 326
    Sous Vide cooking is by far the superior method of reheating meat I’ve ever tried. 
  • xfire_ATXxfire_ATX Posts: 673
    Your plan will work great. Heat you vacuum bags in water .... serve and enjoy
    Thats how I do it but I freeze mine generally and use them as ice blocks until I need them or they defrost.
    LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, RTIC 20, Too many Yeti/ RTIC drinkware vessels to mention.

    Not quite in Austin, TX City Limits
  • PeteGPeteG Posts: 14
    xfire_ATX said:
    Your plan will work great. Heat you vacuum bags in water .... serve and enjoy
    Thats how I do it but I freeze mine generally and use them as ice blocks until I need them or they defrost.
    Hmmm... interesting thought. You don't feel like there is any adverse effect from freezing?

    I like the idea of freezing, since I could cook it well in advance and not have to rush to throw everything together the morning I leave. 
  • fishlessmanfishlessman Posts: 24,923
    freezing works great, i put a little coke in the bag before sealing.
  • calikingcaliking Posts: 12,626
    I’m actually a fan of reheating in a pan or skillet. I like the crispy bits you get from pan frying. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jtcBoyntonjtcBoynton Posts: 2,469
    I prefer to chill the shredded pork then vacuum seal. Don't know if it really makes a difference but seems like less liquid is squeezed out from chilled rather than warm.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • xfire_ATXxfire_ATX Posts: 673
    PeteG said:
    xfire_ATX said:
    Your plan will work great. Heat you vacuum bags in water .... serve and enjoy
    Thats how I do it but I freeze mine generally and use them as ice blocks until I need them or they defrost.
    Hmmm... interesting thought. You don't feel like there is any adverse effect from freezing?

    I like the idea of freezing, since I could cook it well in advance and not have to rush to throw everything together the morning I leave. 
    Yes to putting in fridge first to not lose moisture in the vac seal.

    No loss from freezing- eating Carnitas from the freezer now
    LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, RTIC 20, Too many Yeti/ RTIC drinkware vessels to mention.

    Not quite in Austin, TX City Limits
  • TN_EggerTN_Egger Posts: 804
    Reheat in the dutch oven with a bit of co cola.  easy peasy

    A BGE chiminea, a small and a 17" BS in Las Cruces, NM

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