Best Way To Re-Heat Your Leftover Pulled Pork ?

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GrillNewbie

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I don't have leftovers but.... I made my first pork shoulder yesterday and lets just say it wasn't done in time for dinner..lol..

It was 8:30 before it was 198F and it went into the cooler until almost 10:30. I pulled it, sampled it and put it in a bowl and covered it. There it sits in the fridge waiting for dinnertime.

How do you guys reheat pulled pork w/o drying it out ?
 
Vacuum seal it.

When you are ready to reheat it, drop the vacuum seal bag in a pot of simmering water for 20-30 minutes... if it's frozen it may take a little longer...
 
I like to steam my ribs and boil/microwave my PP, depending on how lazy I'm being
 
The ABSOLUTE BEST WAY is to vacuum seal it and freeze it. Then just pop the whole bag (FROZEN) into a pot of water heat up the pot. When the bag's too hot to touch, it's done. ZERO drying out and it's just as good as the day it was cooked. I have literally done dozens and dozens of bags this way.

If you don't have a vacuum sealer, I'd recommend just putting the pork in a pan, add some apple juice, cover it and bring it up slowly in the oven at low temp.

HINT: If you do go the vacuum seal route, try and "squish" the pork into nice, even, thin as possible. These bags below are 2 lbs each and the way I package them, they take up less space in the freezer and reheat much quicker.

IMG_4879.jpg
 
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If you don't own a sealer, because I sure don't (yet), I always pull or chop the pork and put it into. A crock pot with a little apple or pear juice. Put the crock on warm and stir every once in a while. Yes it stews it a tad but it stays moist. It does take a couple hours to fully heat back up.

Ps if there is any fat or juice in the bag pour it in too.
 
Agree with the vacuum seal responses but a cheap alternative is to use freezer zip-top bags. I've reheated pulled pork this way quite a few times and it always turns out great.

The only problem I ever had was when I used my friend's range which is one of those industrial kitchen type ranges. Turns out the BTUs coming out of that burner are quite a bit higher than mine at home and the flame pattern is wider. I ended up melting the plastic bag where it was hanging over the edge of the pot!

Now I heat the water then pour it into a small cooler with the bag of pork and never have a problem.

Between the pulled pork and my sous-vide experiments in the cooler my family and friends are giving me some strange looks. Good thing they like my Q and cooking!
 
What Wampus said. Those are the two best ways. You can also put it in a casserol dish or 13x9 type pan and pop it in the oven with some juice wrapped in foil, but not that it can take a LONG time for this to bring it up to temp. 2 - 3 hours at a low heat. I've never tried hammering it at like 400, but I'd bet it would still take a good 45 - 60 minutes to get the center up to temp.
 
+1 with Wampus. I've found that a gallon bag will take 45+ minutes.

I've also had a problem where the bag broke open due to hot spots on the bottom of the pot. I now put a bowl upside down in the bottom of the pot for my pork to rest on.
 
nthole said:
What Wampus said. Those are the two best ways. You can also put it in a casserol dish or 13x9 type pan and pop it in the oven with some juice wrapped in foil, but not that it can take a LONG time for this to bring it up to temp. 2 - 3 hours at a low heat. I've never tried hammering it at like 400, but I'd bet it would still take a good 45 - 60 minutes to get the center up to temp.
Click to expand...

Yeah, I just reheated about 5 lbs (a full 1/2 foil pan anyway) of pork this past Sunday and it took about 1.5-2 hours to get warm throughout. I even got impatient and turned the oven temp from 200 to 300 about 1/2 way through.
 
I like to reheat in a frying pan..you get the nice crispy edges with the tender moist middle. It also only takes a couple of minutes.

Sent from my DROID RAZR using Tapatalk 2
 
I normally reheat in a half-size foil pan covered tightly with foil. I'll add a touch more ACV, if needed. I normally go at 300 degrees, sometimes 350, stirring after 15 minutes.
I've never noticed it takes more than 45 minutes.

For you vacuum sealers, do you freeze before you "vacuum"?
I vacuum seal leftover PP sometimes, but I always have to freeze it before vacuuming. Otherwise, I end up with alot of juices getting pulled out of the bag of PP.
That's why I don't fuss with the vacuum sealer, unless I plan on storing in the freezer relatively long-term.

Is there some other method to prevent this?
 
JMSetzler said:
Vacuum seal it.

When you are ready to reheat it, drop the vacuum seal bag in a pot of simmering water for 20-30 minutes... if it's frozen it may take a little longer...
Click to expand...

I agree with JM.
 
Jeesh...this friggin' Kamado keeps getting more and more expensive everytime I find out I need something eles...:doh:


Ok... so vacuum seal and reheat in hot water. cool.

I'm guesssing I can just move what I have in the fridge into bags with a little apple juice and reheat slowly...


Thank you, gentlemen ! I'll tell you what.. I belong to firearm, hunting, automotive, even appliance forums and this group is the most enthusiastic bunch I've ever encountered.

I like it ! :mrgreen:
 
Get a frying pan hot and put a handfull of pork in it with a Apple Juice ice cube.
 
Greetings GrillNewbie,

If you're thinking of getting a vac sealer and you are willing to wait for a deal, I would suggest that you sign up on the FoodSaver.com website. Let them send you notices for their sales. I've seen systems go for 1/2 off!

If you can wait I'd go that route and use the heavy freezer bags until the price gets right.

Just my .02.

Blessings,

brotherbd
 
PollardsVision said:
For you vacuum sealers, do you freeze before you "vacuum"?
I vacuum seal leftover PP sometimes, but I always have to freeze it before vacuuming. Otherwise, I end up with alot of juices getting pulled out of the bag of PP.
That's why I don't fuss with the vacuum sealer, unless I plan on storing in the freezer relatively long-term.

Is there some other method to prevent this?
Click to expand...

Not sure as to the brand you have but mine (Foodsaver) will allow you to start the cycle (vacuum/seal) and at any time you can hit the 'Seal' button and it starts sealing immediately. This is the way I do marinades sometimes. You dont get as good (or should I say 'as much') vacuuming but it also doesn't pull out all the juice.
You might try it. Hit the Vac/Seal button and when it starts sucking out the liquid hit the 'Seal' button.

Seems to work pretty well for me.

As for reheating - what everyone else said. Low and slow with some juice or super fast and hot ............ with some juice :)
 
brotherbd said:
Greetings GrillNewbie,

If you're thinking of getting a vac sealer and you are willing to wait for a deal, I would suggest that you sign up on the FoodSaver.com website. Let them send you notices for their sales. I've seen systems go for 1/2 off!

If you can wait I'd go that route and use the heavy freezer bags until the price gets right.

Just my .02.

Blessings,

brotherbd
Click to expand...


That's a great suggestion ! Thank you. :biggrin1:
 
AllanonsPC said:
Not sure as to the brand you have but mine (Foodsaver) will allow you to start the cycle (vacuum/seal) and at any time you can hit the 'Seal' button and it starts sealing immediately. This is the way I do marinades sometimes. You dont get as good (or should I say 'as much') vacuuming but it also doesn't pull out all the juice.
You might try it. Hit the Vac/Seal button and when it starts sucking out the liquid hit the 'Seal' button.

Seems to work pretty well for me.

As for reheating - what everyone else said. Low and slow with some juice or super fast and hot ............ with some juice :)
Click to expand...

Doh, I can't believe I never thought of that.

Mine's a Food Saver and those are the 2 buttons, but that method never occurred to me. For moist foods, I'd seal, freeze, cut the seal, then vac/seal it back, which I know must partially defeat the entire purpose.

Thank you, good sir.
 
AllanonsPC said:
...Hit the Vac/Seal button and when it starts sucking out the liquid hit the 'Seal' button.
Click to expand...

That's what I do too and never had a problem. This past go-round I didn't like the quality of que I pulled. It was a little dryer than normal. Mad and put out, I went ahead and added a splash of apple juice to each bag before I sealed them. Should be interesting to see how that works out.
 
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