Pork Butt Question

[Robert Clark]

Cooked 2 pork butts and forgot to pull one.

It is still whole in my fridge and near impossible to pull cold.

Do I just reheat and pull?

 

[Dave Russell]

Yep, but if it was a big one, I hope it cooled down properly. I don't know the science behind it, but I know a LOT of folks consider refridgerating or freezing butts whole a real no-no. I had a caterer once tell me he froze butts all the time for better flavor, and I've done it, but most folks think it's risky because of bacteria growth. It's not really an issue for me anymore since I think pork loses flavor after being stored in the freezer, whole or pulled.

I know you didn't mention freezing, but if barbecued properly, with a couple of Bear Claws or forks, the butt practically pulls itself, so I always go ahead and take care of them, even if fridging one for leftovers.

 

[TravisH]

Just reheat it in a low oven.

 

[JSMcdowell]

I sometimes end up doing this. I cool my down quickily by putting them in a 2.5 gallon zip and covering with ice and water in a cooler.

To reheat, I cut them cold into tennis ball size chunks, wrap tightly in foil and through them in the oven in a pan (for any leaks).

I have reheated several ways depending on how much time I had. If I have a few hours, I reheat at 250 to make sure the fat slowly renders inside the meat.

If I am short on time, I do it for 40 mins to an hour, checking on it. When I do it this way, I usually just put it in a pan and cover w/ foil, it's easier to check when the meats ready to be pulled.

In my opinion I like the slow reheating better, but it's not a huge difference as long as the original cook came out well.

Make sure you where a glove when cutting it up cold, the fat smears into your skin. Or don't if you want to smell great for the rest of the day.