how to store a cooked pork butt

[Dave Scott]

Due to some late nite Friday plans, I will need to Q a butt overnight Thursday(using the MM) for a small get together on Saturday. What are some recommendations regarding keeping it for a day? I know I will have to refrigerate it, but should I pull off the bark first, then store it seperately from the rest of the butt? Also, I've seen some suggestions about rewarming it in the microwave at low settings, but how does warming it in the vinegar sauce sound? I figure that way, there will be no chance of drying it out.

Any thoughts are welcome--especially if I missed some other factor in all this.

 

[Doug D]

When I pull pork, the bark gets mixed into the rest of the meat, plus I add some rub to season meat that didn't come in contact with it when it was first rubbed. I would tend to use other liquids like broth or apple juice in the re-warming process to allow individual consumers to add what level and type of sauce they desire. As far as storage, packed somewhat tightly in any airtight container for a day ought to do it.

 

[Paul G.]

Dave

I recommend pulling the pork when it's ready and storing in freezer zip-lock bags in the frig with as much air evacuated as possible. I would mix the bark with the pork as it is pulled and reaseason with your rub. I wouldn't put vingear sauce on it at that time. I don't see a problem is rewarming in the micro with the sauce except some people might like less or none of the sauce. I wouldn't store the bark seperatedly, but do cut it up some so you can distriute it throughout the pulled pork.

Hope things go well for you.

Paul

 

[Dave Scott]

I was planning to mix the bark in with the rest of the butt, but I was wondering if STORING the cooked butt(before I pull it) with the bark on(or off) makes a difference. For that matter, should I pull it and store or store and then pull the day of the party?

 

[Dave Scott]

Paul,

Thanks for your thoughts. One thing for sure, a pulled butt will take less space in the refrigerator than a whole cooked one.

 

[Bruce Bissonnette]

Pull the butt after it has cooled sufficiently for you to handle, then put in zip lock bags and refrigerate.

Come Saturday, take your meat and reheat it in the micro, slow-cooker, or in the oven for about an hour or so set on 275. Add some liquid and rub to it when reheating.

Leave the sauce off until served.

 

[John L]

What Paul said. I always pull mine immediately after smoking, since it's near impossible to pull after refrigerated. Then put in ziplock baggies along with bark.

For serving, I usually nuke on low in the baggy for just a bit to kill the chill, then put it in a crockpot for a couple of hours before the feeding frenzy, it stays nice and juicy that way. Only if it starts to dry out (many hours later), will I add any kind of sauce to get it back up to standard.

 

[Dave Scott]

Thanks to all for the tips--I think I now have a solid working plan.

 

[Brian L.]

I always add just a bit of vinegar sauce for a little hint of flavor. Not too much though, if my geusts want sauce I let them choose their own, even though most seem to like vinegar sauce here in Middle Tennessee.