Reheating pulled pork

[gflande1]

Our base is having our annual family day tomorrow. I volunteered to bring 40 lbs of pulled pork. I live 4.5 hours away from the base (keep an apartment nearby). I ended up smoking 4 butts yesterday on my Yoder, came out nice and juicy. I was told it's better to pull as normal, then cool to pack in cooler for the car ride. I ended up doing that, putting the pulled pork and all it's drippings into 4 vacuum seal bags. I only sealed, didn't vacuum.

Anyway, when I get to the base tomorrow, I will have approx 4 hours to reheat before serving. I have a grill, oven, crockpots and large kettle to boil water in. I was thinking of just dropping the sealed bags into boiling water to reheat, then putting in our buffet. I was thinking the the crockpot or oven would just dry it out. What's best way of doing this? I have about a quart of drippings I can add to moisten if needed.

Thanks
Glen

 

[chipmanbbq]

I'm a fan of putting the vacu bags right into water. I've had boiling water break the seals before so I just simmer them instead. Sounds like you should have plenty of time to get them up to temp. Good luck.

 

[gflande1]

Also, any recommendations on how to serve? It doesn't have a very strong "seasoning" flavor, taste like smoked pork. O didn't salt it enough, will probably add a little salt before serving. Should I add BBQ sauce?

I used Dizzy Pig Dizzy dust, forgot to add additional salt when I rubbed. Didn't inject. Smoked for 8 hours, wrapped with 1/4 cup Apple cider vinegar. Cooked till tender around 195.

Just want to add a bit of flavor.

 

[Ron_L]

I'm a fan of putting the vacu bags right into water. I've had boiling water break the seals before so I just simmer them instead. Sounds like you should have plenty of time to get them up to temp. Good luck.

Yep! Put the bags in hot water (I keep it just under a boil so that the boiling action doesn't break the bag) and then use the crock pots to keep it hot for service.

Crockpots work as well for reheating but it takes a long time. I add some apple juice to help keep the pork moist.

 

[Wesman61]

Another "boil in bag" fan here. I vac seal all leftovers and freeze them. Then some time later I come home from work and my Sweetheart is heating up something that I smoked. It seems to taste pretty close to the day I vac sealed it. I don't think she boils the water. Just enough to warm the meat to serving temp.

 

[BBQDaddio]

Another boil bag fan as well. If you are pressed for time preparing other meals or duties. I would simmer the bags for 20-30 mins to get most of the chill out of it and would than place all of the pulled pork into the crock-pots with a little bit of drippings and apple juice. It will stay perfect until serving, 10-15 mins before serving just mix the pulled pork around in the crock-pot and it will look delicious.

 

[mjpmap]

I prefer the hot water as well. I bring the pot of water to boil, turn off the heat and then place the bags and let them set. As long as the fire is off, you shouldn't have any problems with the seal breaking.

 

[cfrazier77]

I double seal both ends of the bag to prevent blowouts.

 

[Texstan]

A few times, now, I've reheated the pulled pork in a crock pot, and have added in the defatted juice that was retained in the foil when I wrapped. In one case, I first mixed the liquid with a little BBQ sauce. In both cases, it worked very well and even garnered comments about how it tasted so fresh and moist.

 

[Groundhog66]

I prefer reheating in a foil covered aluminum pan, with a bit of moisture added (aj or water). Always turns out great, and it's ready to serve. If you choose to boil, and aren't using a quality bag, or have a poor seal, it won't end well.

 

[Jason TQ]

For vacuum sealed bags I find most 1-3lb bags heat up in under 10mins max at a simmer. I may be in the minority, but I've never had a bag break :becky:. Not saying it won't eventually happen I guess, but I was just unaware that people have it happen all the time. Even when I used to do a full boil I never had one break :crazy:.

 

[krex1010]

Also, any recommendations on how to serve? It doesn't have a very strong "seasoning" flavor, taste like smoked pork. O didn't salt it enough, will probably add a little salt before serving. Should I add BBQ sauce?

I used Dizzy Pig Dizzy dust, forgot to add additional salt when I rubbed. Didn't inject. Smoked for 8 hours, wrapped with 1/4 cup Apple cider vinegar. Cooked till tender around 195.

Just want to add a bit of flavor.

I always season pork shoulder after pulling, some salt and usually a finishing rub.

 

[IamMadMan]

Also, any recommendations on how to serve? It doesn't have a very strong "seasoning" flavor, taste like smoked pork. O didn't salt it enough, will probably add a little salt before serving. Should I add BBQ sauce?

Just want to add a bit of flavor.

I prefer the hot water as well. I bring the pot of water to boil, turn off the heat and then place the bags and let them set. As long as the fire is off, you shouldn't have any problems with the seal breaking.

Glen,

I also bring the pot to a rolling boil and then turn off the burner and drop a couple bags in the pot. You could then repeat the process for round 2. Putting in hot water and not continue to boil or simmer prevents the meat from cooking any further. It just slowly warms to your serving temperature in 10 to 15 minutes. Add a little apple juice if you are light on liquids.

You have between 4 and 5 pounds per bag, so each bag will fit in a foil pan for serving if you prefer.

For added flavor, just lightly sprinkle some more rub on the pulled meat as you layer it into the pan. I don't sauce, as in my opinion, the flavor of the meat should stand on it's own. Serve the sauce on the side, let the individual choose how they want it. You have to remember, especially with a military base, you have a diverse crowd with different taste preferences, so keep it simple and sort of neutral. Again, that's just my opinion, do what works best for you.

Good luck and keep us posted.

 

[medic92]

I reheat using an electric roaster and about 1 1/2 cups apple cider. I'll also sprinkle rub over the pulled pork to "reseason" it a little before serving.

 

[kennyd0118]

When I'm cooking for a large crowd I wrap the butts in foils then in a old towel and pack into a cooler. They will be blistering hot 10-12 hours later. I take them out and pull them as needed.
This works for back potatoes as well.
Never tried beef.