Reheating Pulled Pork

cleinen

Using a roaster to reheat about 25 lbs of pulled pork. What temp should I use and how long? And any other tips you have

Thanks

Jupiter Jim

The temp depends on how fast you need to heat it.
I have never reheated that much. I have done 2# or so and I just put it in a pan on the stove medium heat with some clasic coke to help keep it nice and moist.
No you will not tast the coke! only coke nothing else.
You can also add BBQ sause but I like to let the guest sauce as they like.
Good luck, Jupiter Jim

thirdeye

That will work just fine. I use Nesco 18 Qt roasters when I take PP into work. I start early, like about 9:30 or 10:00 am to serve by noon, and set the temp at 250, then adjust and stir as needed.

Here is a snip from my site regarding a poll I took a while back about reheating liquids for barbecue. I've included the PP list for you to check out.

Below is a summary of the information I collected. Some information is from my cookin' notes, some from interviews, podcasts, cookbooks or magazine articles as well replies to the poll question I posted on 3 Q sites. The most popular responses are listed first in each list. Some responses mentioned a pinch of this or a splash of something like Worcestershire. These things were omitted. Likewise I did not break down specific brands of BBQ sauce.

Cooking juice was mentioned often. This generally referred to juices collected in the foil during the resting period, not juices collected if meats were cooked in foil or in pans. De-fatting the juice was not mentioned very often, the exception was de-fatting juices when meats were COOKED in pans or foil. Coca-Cola & apple juice are used a lot, both straight and as an added ingredient. When BBQ sauce is used it is usually thinned out with another liquid. Mostly it is to add flavor, but some adjust the thickness to make the pulled or chopped meats "sticky" so they hang on a bun better. Vinegar + water (or apple cider) + cayenne, one of my favorites, was not mentioned as often as I thought it would be. Sprite was only mentioned once. The reasoning is that the citrus adds some "brightness" to the product. Only about 25% of folks added more dry seasonings or rub after pulling the beef or pork.

PULLED PORK
Apple juice + cooking juice
Apple juice + chicken broth
Coca-Cola
Apple juice + cooking juice + cider vinegar
Coca-Cola + chicken broth
Coca Cola + BBQ sauce
Apple juice
Apple juice + cider vinegar
Dr. Pepper + cooking juice
RC Cola + sauce
Cider vinegar + water
Vinegar + water (or apple cider)
Fruit nectar
Pineapple juice + sauce
Sprite

Jupiter Jim

thirdeye,
Thanks for posting that is great information. I will have to try your favorite.
Jupiter Jim

cleinen

Added some coke and tossed in some Dizzy dust and it worked great. Thanks

BobS

I reheated some with Coke yesterday and it turned out great.