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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pulled Pork reheat

CoachF
CoachF Posts: 2
in EggHead Forum
i have an event and want to have the butt done the night before but afraid it will be dry. Any suggestions on how to reheat at the event?
· Share on FacebookShare on Twitter

Comments

  • lkapigian
    lkapigian Posts: 11,549
    Do you have Sous Vide ?
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    When it finished cooking, pull it and then seal it in vacuum bags. Refrigerate. To re-heat, heat a pot of water to about 160° and put the vac bags in it for 30 minutes or so.

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

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Pull the pork any time in advance.  Add a splash of coke, or apple juice, freeze it in vac seal bags and vac seal once frozen.  Reheat in simmering water for 20 minutes.  As close to just off the egg as I’ve found.  Welcome aboard.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • JNDATHP
    JNDATHP Posts: 461
    bgebrent said:
    Pull the pork any time in advance.  Add a splash of coke, or apple juice, freeze it in vac seal bags and vac seal once frozen.  Reheat in simmering water for 20 minutes.  As close to just off the egg as I’ve found.  Welcome aboard.
    Is the sugar imparted into the meat?
    Michael
    Large BGE
    Reno, NV
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    JNDATHP said:
    bgebrent said:
    Pull the pork any time in advance.  Add a splash of coke, or apple juice, freeze it in vac seal bags and vac seal once frozen.  Reheat in simmering water for 20 minutes.  As close to just off the egg as I’ve found.  Welcome aboard.
    Is the sugar imparted into the meat?
    No. Only the moisture which is the purpose. 
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Powak
    Powak Posts: 1,412
    Reheat in crock pot or broiler pan with chicken broth to moisten things up. I do this every time, and it comes out amazing. 
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,806
    welcome aboard and enjoy the journey.  Above all, have fun. 
    All good info above.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • GoldenQ
    GoldenQ Posts: 592
    I put the broth from the cook in a bowl and put the pork into it before putting into large ziplock for refrig or if for long periods into vac sealed bags and reheat in hot water




    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
    · Share on FacebookShare on Twitter
  • SamIAm2
    SamIAm2 Posts: 2,004
    ^^^^ This. 
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
    · Share on FacebookShare on Twitter
  • JohnEggGio
    JohnEggGio Posts: 1,430
    Cook over drip pan filled w water to catch the porky/smokey juices.  Cook the pork, rest, then pull as usual.  Store the pulled meat in the pan it will be served in - moisten w juices before refrigerating.  Moisten again w juices before reheating. Pan should be tightly covered w foil - reheat in 275-300 oven, just until hot (time depends on shape of pan).
    Maryland, 1 LBGE
    · Share on FacebookShare on Twitter
  • FarmerTom
    FarmerTom Posts: 685
    Have to agree with several of the above posters.  My cousin owns/operates The Pines restaurant in Seymour, In. and has a commercial smoker for catering and large events.  We discussed this topic at a family gathering this summer.  All pork he cooks is pulled, immediately vac sealed, quick chilled in ice water and then refrigerated or frozen as needed. 
       Then bags are heated in ~180^ water to desired temp as needed.  I’ve tried it. Works great. Only reheat what you need and leftovers keep well. 
       He can cook 30 butts at a time so I trusted his advice and it works great.  

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

    · Share on FacebookShare on Twitter
  • CoachF
    CoachF Posts: 2
    Thank you all for the advice..wish me luck
    · Share on FacebookShare on Twitter

Categories