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Coyote Red 02-23-2014 07:35 PM

Best way to re-heat bbq pork for sandwiches
What's a good way to reheat pulled pork for sandwiches without dryin it out? Thanks.

Kimo1 02-24-2014 07:58 AM

Vacuum seal with a little sauce or juice from the cook and reheat in water seems to keep it moist. Not much if any loss in quality.

Puppyboy 02-24-2014 07:44 PM

We save all the juice from the foil & pour it back into the pork after shredding.

We reheat in a kitchen oven until nice & hot.

As long as we pour the juice in, there is not a problem with it drying out.

mikerobes 02-24-2014 07:53 PM

Juice works great of course, but if you don't have that, Apple Juice works great, put a little in the bottom of a pan,add pork, heat on smoker, grill,or oven,cover stir occasionally

Jack Daniels 02-25-2014 09:02 PM

I reheat vacuum sealed bags one of two ways. More preferable is to put sealed bag into a pot boiling water and heat to temp. If I'm in a hurry I've been known to take a vacuum sealed bag, snip a small hole on one flat side that will be facing up as a pressure release, then put it into the microwave in the bag. The small hole allows pressure to escape so the bag won't explode but the sealed bag keeps a huge amount of moisture inside so it doesn't dry out. You could, if necessary, also add some juice into the bag through this small hole using a funnel though I've never found the need.

Butt Rubb'n BBQ 02-26-2014 07:56 PM

The best way is a steamer but if no access to one put a little chicken broth in pan wrap it and heat in oven. Moisture of some kind is your friend.

stokestackbbq 03-01-2014 11:10 AM

For vending, you can use sandwich baggies, individually portioned, and sous vide to order.

gtr 03-01-2014 01:23 PM

I've had very good luck with vac sealing and then boiling in bag to reheat.

Jeff Therrell 03-03-2014 09:31 PM

The best way to re heat is on a flat top add a little water and let the steam do the work, I also add my vinegar sauce while I'm warming it up. It never dries out like it will in an oven or on the smoker.
Thanks, Jeff

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