Re: re-heating bbq'd pork, turkey

For pork butts, I smoke, FTC for an hour, then pull them beforehand. It
pulls much easier hot than cold. After it is pulled, what isn't going to be
eaten immediately gets vacuum sealed into several bags and put in the
refrigerator/freezer for later. Then when you want to re-heat it, simply
boil a large pot of water, and drop the vacuum sealed bag into the boiling
water and wait a few minutes. Comes out as hot and moist as it was
originally.

A crock pot also works well to re-heat pulled pork if you don't have a
vacuum sealer. If you need to add a bit of moisture while re-heating, apple
juice works well for this.

good luck,


"Zz Yzx" <zzyzx__@xxxxxxxxxxx> wrote in message
news:bho7m3l94gqlks3r8jtot1e85m82uggf4f@xxxxxxxxxx
By necessity, I had to bbq a pork shoulder and a small, spatchcocked
turkey yesterday, to serve today. Both came out very good. I wrapped
them in foil and towels, let them sit for 3-40 mins, then put them in
the refrigerator.

The question is this: What's the best way to re-heat to serve?
Microwave? Oven? Should I pull the cold pork first, then re-heat?

Thanks a heap,
-Zz


.

Relevant Pages

  • Re: I need some suggestions - please
    ... I figure I'll need about 5 to 6 pounds of cooked meat. ... it's just as easy to cook 2 butts as it is one. ... Once it's done, I pull it, vacuum pack ... for my own use except that I don't pull the pork until actual use. ...
    (alt.food.barbecue)
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    ... better and not so dry if you don't pull it all at once. ... portions you want for re-heating later. ... pork, and allows you to heat the pork in the bag in boiling water. ... larger chunk means that you're exposing the already cooked meat to more time ...
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