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How do you reheat your Pulled Pork/Brisket

onedbguru
onedbguru Posts: 1,648
in EggHead Forum
I have found a great way to reconstitute my pulled pork and brisket. 
Requirements:
Pile of pulled pork or brisket
CI skillet or griddle (flat side up) HOT
A squirt bottle of water or some of the liquid used for injection (cup or glass if no squirt bottle available)
a cloche or some other dome-shaped lid

Place the meat on the griddle and squirt some of the liquid around the edge of the meat, then immediately cover with the cloche.  This takes less than a minute to "steam" the meat back into its moist, succulent state. It doesn't take a lot of liquid to achieve this. 

Had reheated PP for dinner - SO GOOD!!!
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    SV
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Botch
    Botch Posts: 17,354
    I will try this.  I've normally grabbed enough for a meal (butt, brisket slices, ribs, whatever), wrapped in foil, then steam in either my double-boiler thingie or my rice cooker.  It takes awhile, and dirties a lot of hardware.  
    I always have a "dirty" frypan, with breakfast bacon grease, setting on the stove at suppertime, ready to go with your technique.  Thanks!  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Yeah I use the double boiler thingie to steam pulled pork. Works fine for me. 

    Little Rock, AR

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  • thetrim
    thetrim Posts: 11,387
    If it’s a single serving, I‘ll wrap in a wet paper towel and microwave for 44 seconds and check after that if it might need a little more time. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Carolina Q
    Carolina Q Posts: 14,831
    Skiddymarker said:
    good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 
    You don't even need SV, just a bag of meat in a pot of water at ±160°. Not hard to keep it there on a stovetop burner without SV for only 20 minutes. 

    I have a bread cloche, but I've never used it for anything but bread.


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    microwave a banana peel for 18 seconds, then drop a bag of pork butt in a SV bath at 140F until it is warmed up.
    ______________________________________________
    I love lamp..
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    A large pot with a good lid gets the same result.
    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.
     
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    SV knocks reheats out of the park 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    Carolina Q said:
    Skiddymarker said:
    good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 
    You don't even need SV, just a bag of meat in a pot of water at ±160°. Not hard to keep it there on a stovetop burner without SV for only 20 minutes. 

    I have a bread cloche, but I've never used it for anything but bread.


    Well technically you don’t really need an Egg for anything either.  You can make do with a stove and some liquid smoke.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Jeremiah
    Jeremiah Posts: 6,412
    SV. 
    Slumming it in Aiken, SC. 
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  • Botch
    Botch Posts: 17,354
    nolaegghead said:
    microwave a banana peel for 18 seconds, then drop a bag of pork butt in a SV bath at 140F until it is warmed up.
    An African banana peel, or a European banana peel?    

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • Terrebandit
    Terrebandit Posts: 1,750
    I vacume seal leftover pulled pork and brisket.  I simply submerse the bag in warm water to get it back up to temp.   Cut open bag and serve.

    I hate BBQ reheated in a microwave!
    Dave - Austin, TX
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  • nolaegghead
    nolaegghead Posts: 42,109
    Terrebandit said:
    I vacume seal leftover pulled pork and brisket.  I simply submerse the bag in warm water to get it back up to temp.   Cut open bag and serve.

    I hate BBQ reheated in a microwave!
    hmmmm...that makes me rethink my banana peel microwave advise.  in full disclosure, I learned that tip on Weeds.
    ______________________________________________
    I love lamp..
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  • bradleya123
    bradleya123 Posts: 485
    We make taco's with left over pulled pork!  OMG yummy!!!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
    I never seem to have leftovers.
    1 LBGE in Chapel Hill, NC
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Then you dont cook enough. 

    Little Rock, AR

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  • SonVolt
    SonVolt Posts: 3,316
    edited May 2018
    There's a "power" button on everyone's microwave that does wonders for reheating leftovers. Knock it down to 30-40% and you'll find a new appreciation for the utility of the microwave oven. I spent half my life nuking everything at full 100% power and hating rubbery dried up results. If it's a large cut of meat or something precious like a prime rib I may SV it. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • onedbguru
    onedbguru Posts: 1,648
    JohnInCarolina said:
    Carolina Q said:
    Skiddymarker said:
    good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 
    You don't even need SV, just a bag of meat in a pot of water at ±160°. Not hard to keep it there on a stovetop burner without SV for only 20 minutes. 

    I have a bread cloche, but I've never used it for anything but bread.


    Well technically you don’t really need an Egg for anything either.  You can make do with a stove and some liquid smoke.
    Liquid smoke is just nasty!!!
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  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    onedbguru said:
    JohnInCarolina said:
    Carolina Q said:
    Skiddymarker said:
    good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 
    You don't even need SV, just a bag of meat in a pot of water at ±160°. Not hard to keep it there on a stovetop burner without SV for only 20 minutes. 

    I have a bread cloche, but I've never used it for anything but bread.


    Well technically you don’t really need an Egg for anything either.  You can make do with a stove and some liquid smoke.
    Liquid smoke is just nasty!!!
    You don’t say!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • thetrim
    thetrim Posts: 11,387
    Liquid smoke is quite literally liquid smoke.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SonVolt
    SonVolt Posts: 3,316
    It's a decent product for what it is. It's not a synthetic flavoring agent like most people may think... it's literally smoker bong water. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    Guys it was a joke.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • BugFreak72
    BugFreak72 Posts: 246
    I read it on here and didn't believe it until I tried it but a can of soda and the pork in a pan on the stove top makes for great pork leftovers.
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