reheating frozen pulled pork

ArchDeluxe

I have a good amount of frozen pulled pork that I smoked back on Labor Day (which by the way, turned out awesome thanks to the great folks on this website! ). I've decided to take it to the South Florida/NC State game. How should I go about heating it back up with out it drying out?

Again, I posted a few days ago that we will not have a BGE with us, but rather a small charcoal. I am open to all suggestions!

Thanks!

emilluca

Sounds like you need a mini egg and a coule cans of
coke.
E
The coke is for the pulled pork not you.

momcooks

Anything like that I freeze in foodsaver bags. Toss them in boiling water and they are wonderful. You can add some liquid (broth, sauce, whatever) prefreezing.

Richard Fl

This works well.

How to, Reheat Pulled Pork

BSinAZ,I happen to prefer the Coca-Cola method as I have had great success with that method - but first thing you need to know is the Coke DOES NOT flavor it nor change the taste! Why it works I'm not real sure but it eliminates that lousy warmed over taste IMHO and really works wonders on beef as well. Quantity wise I prefer one 12 oz can of real Coke, - no diet stuff, nor any flavored Coke either and NO!, pepsi will not work so please don't try to substitute. I find one can for two to four pounds of pulled pork is fine when done in a crock pot at low temp and stirred from time to time. Even warmed in a pan on the stove works but in that case stir often and keep it low! The real secret though is not to tell your guests - it's weird, but people wrinkle up their noses at the Coke idea since they think it will be sweet or something - but it isn't, nor is there even any color left, but if they don't know the secret all they do is applaud you for the wonderful pulled pork!

Recipe Type
Help

Recipe Source
Source: BGE Forum, RRP, 2007/05/17

Nils

Sounds like you're planning to maybe use a hibachi to reheat it?

If its not in a boilable bag - like what momcooks suggests - time to get creative.

Reheat indirect when at all possible. If you're using a hibachi-type grill, to go indirect, bring a cast iron pan. Wrap meat in a foil pouch, if you froze it "dry" (no added sauce or liquid) add some of your favorite pulled pork sauce inside the foil.

Goal here is to "steam" it back to life - but not too much steaming - you don't want to steam the great smoked flavor out of it.

Another option is to "stir fry" it back to life - via the cast iron pan. Add liquid as needed, and be careful not to over-cook it.

That's my two-cents

Bacchus

Personally, I find the Cola idea unpleasant.
I just have foil packs/pouches wrapped up and thron on any grill, Hibachi, gasser, whatever. If it dries out a bit, thats why God made barbecue sauce.