Stepping up my Pulled Pork

Royal Coachmen · July 2011

Ok so thanks to the help of this forum I was finally able to cook a few pork butts that fell right off the bone. My dad loves 'em and has me cooking pulled pork for him every week.

So wanting to fine tune my cooks, I want to find suggestions for keeping the pork moist when its reheated. When I cook it and eat it right after I let it rest in a cooler for an hour it is perfect. Moist and tasty. However, upon reheating, it is much drier until smothered in sauce.

Is there a way to ensure this doesn't happen or reduces the likelihood of it happening? There's a guy down the street who owns a bbq joint and I think he keeps his in water. Would reheating the pulled pork in water (in the microwave) work?

Thanks all.

gdenby · July 2011

You can place the PP in a tight plastic bag, or better yet vacuum pack, chill, then freeze. Reheat the bags in a slow cooker, or dump and mix with some coke or root beer. Or bag with a little BBQ sauce. Do re-heat enough to re-melt the gelatin.

apollo140140 · July 2011

i cook mine a few different ways, but whatever i use as a base for the sauce/rub/etc. like lime juice, apple juice, apple cider vinegar, etc. I just add a small amount when I reheat it and it seems to work for me.

Rolling Egg · July 2011

Yes, re-heating a bag in boiling water (preferably foodsaver sealed) works like a charm. I usually freeze my pork in 1 pound increments in foodsaver bags. My wife then pulls from the freezer and heats in boiling water. Most of the time I cook two extra butts just for this purpose.

Rolling Egg · July 2011

Heres another thread with other options.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=468113&catid=1#

Dave in Florida · July 2011

A friend, who owns a bbq catering business, told me to marinade my butt in Zesty Italian dressing overnight then smoke it as usual. I will be trying that one.

Frank from Houma · July 2011

I vaccum pack in approximately 1 lb bags with an ounce or two of apple juice. Gets a little messy vacuum packing because the vacuum tends to pull out the juice. If not planning on keeping too long, ziplocks will work fine.

I drop the bag in simmering water straight from the freezer.

jaydub58 · July 2011

Well, I now have some left-over PP that I need to take care of, so now I'll follow this advice.
Thanks to all, as usual.
:cheer:

Stepping up my Pulled Pork

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