Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Reheating a pork butt suggestions

We cooked two pork butts Friday into Sat.  One for us and one for the family's Christmas eve gathering.  Due to travel, etc, there was no way to FTC and have it hot on arrival.  So we planned, based on input on the forum, to cook it ahead of time, FTC, refrigerate, and then reheat the entire butt (pre-pulled) the day of the party.  Only thing, I can no longer find the thread that talked about reheating an entire pork butt.  Can anyone help with oven temp and time for a 10# butt?  Also, do I keep this thing foiled while reheating?  



  • PSHomePSHome Posts: 41
    And details on the cook.  Only our 2nd and 3rd butt.  Cooked together at 275 until 200 internal.  Turned out great.  BBQ sauce was a version of the Homesick Texan's coffee chipotle sauce.  No comment on the undersized drip pan.imageimage


  • TjcoleyTjcoley Posts: 3,528
    Sorry can't help. Sounds like it's still in one big piece. I've always pulled it while hot, then refridgerated it. Very easy to reheat that way. Smaller portions simmered in a vacuum bag in hot water. Large portions (I once did 18 pounds) in a Nesco roaster with a little apple juice. A crock pot works well also. Not sure what works best with a fully cooked, un pulled pork.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • I've found a good way to reheat is to spread the pulled pork on a cookie sheet or in a glass dish (plenty of surface area is the key) and put it into an oven at 350 for about eight minutes. At the same time I bring my sauce up to a low simmer on the stove top. Once the pork is no longer cold I mix it with the hot sauce and everything turns out to be about right. If the pork seems to get dry during the heating I'll spray it with a bit of 50/50 apple juice/apple cider vinegar. This works best with a thinner sauce, but I've used the technique a number of times, even after freezing left over pork.

    If it's cooked but not pulled you might just need to pull it first, but this won't be as easy as if it were still hot. Might be looking at chopped pork instead of pulled. The one thing I have not figured out how to do well is retain a nice crunchy bark without drying out the rest of the pork. That might be a fresh off the grill only treat.

    Cheers -
    Finally back in the Badger State!

    Middleton, WI
Sign In or Register to comment.
Click here for Forum Use Guidelines.