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Old 09-14-2012, 02:46 PM   #1
LittleDick'sBBQ
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Default Little Dick's meat-reheat question

Greetings,

I have a foil hotel pan full of pork shoulder (35+/- pounds!) that I schmoked and pulled Wednesday for a party Saturday; it is currently residing in the refrigerator. The plan is to add some apple juice (for moisture) and reheating it in the oven. My questions:

How long?
What temperature?
How much juice do I add?
Pitfalls?

Thank you,
Little Dick
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Old 09-14-2012, 06:25 PM   #2
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So...no takers??
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Old 09-14-2012, 06:55 PM   #3
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To answer your questions - a little guidance would be helpful.

How was the pork prepared before going into the fridge?
How was it cooled down?
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Old 09-14-2012, 07:39 PM   #4
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Pulled pork butt reheats pretty easily. If you have it in a pan with foil on top, you won't need much added liquid to reheat. I have even reheated in a microwave before, with good results.

If you use an oven, set your oven temp low, and let it slowly come up to temperature. You don't want to do anymore cooking -- just heating enough for eating. I wouldn't go over 200 degrees on the oven temp.

If you can break that 35 pounds into smaller sized pans, you will reheat faster. I've never reheated that much butt in one pan. That's going to take a while. I think one 10 pound butt of pulled pork is the most I have reheated. Being pulled, it reheated pretty fast. I wish I could say I timed it, but I didn't. Sorry.

Once your meat is up to serving temp, you just need to keep it above 140 until it is served. Keep it safe, but don't let it start cooking again.

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Old 09-14-2012, 08:05 PM   #5
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Quote:
Originally Posted by BBQ Bandit View Post
How was the pork prepared before going into the fridge?
How was it cooled down?
I put the meat into a foil pan and into the coldest part of the refrigerator.
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Old 09-14-2012, 11:15 PM   #6
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You might want to put a probe in one of the pans and monitor the temp. I'd think breaking into 5 half steam pans at between 250-300 for about an hour or so. Give yourself time and drop the oven to 170 when the meat reaches 200 to hold it. This is pure speculation on my part but wtf.
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Old 09-15-2012, 06:38 AM   #7
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OK. So I got three foil lasagna pans (instead of the one big one). Do you (or anyone?) think that an hour at 250-300F for an hour is enough time?

I planned to insert a temperature probe.

Finally, should I add some apple juice to maintain moisture or no?

Thanks,
Little Dick
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Old 09-15-2012, 06:53 AM   #8
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If it looks a little dry you can add the apple juice, but if it is already moist after about a 1/2 hour or so, then I wouldn't add it. 1-1.5 hrs should be plenty.
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