How to reheat chopped pork

[Marty M.]

I'm catering a wedding that will have 50 guests, so I'm smoking 3 Boston butts two days in advance. What is the best way to reheat the chopped pork so as to preserve the taste, texture, and bark? I was thinking about putting it in a full pan, covering it with foil, and reheating it in a 250 degree F oven, stirring halfway through. Does anyone have an idea as to how long this will take to reheat? Is there a better method?

 

[MacPete]

Hi Marty, that sounds like it would work fine. My brother-in-law warms his up much the same way, but places a small oven proof bowl of apple juice in the centre of the pan, creating a little meat sauna if you will.

 

[Marty M.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by MacPete:
Hi Marty, that sounds like it would work fine. My brother-in-law warms his up much the same way, but places a small oven proof bowl of apple juice in the centre of the pan, creating a little meat sauna if you will. </div></BLOCKQUOTE>

Thanks for your help.

 

[R. Hanson ("Rondo")]

Marty, we've had good luck useing a covered crock pot to warm up pulled/chopped pork...just stir/fluff it a little before serving, reincorporating the moisture and other goodies from the bottom of the pot, ...tastes like it just came off the smoker!

 

[Mike M. (BBQ Mike)]

I usually throw it in the crock pot with equal parts of water, apple juice, ketchup, and apple cider vinegar. Then I add some black pepper, sugar, and redpepper flakes. Makes great sandwiches!