Re-heating a butt?

[Guest]

I've been bragging to my father for the past year about my pulled pork. I'd like to bring one when I go visit at Christmas- problem is, it would be 24-48 hours from when I cook to when we would serve it. I can keep it cold during the drive. Can I do this without killing my family, or, serving something that tastes horrible?

I've read that some suggest pulling in advance then vacuum sealing/re-heating. I don't have one of these vacuum sealers... should I leave it whole, then re-heat and pull then?

Any tips are appreciated.

Thanks.

John

 

[Dale Groetsema]

I have done it both ways--leaving it whole or shredding it in advance.

When left whole, I wrap it tightly in foil and reheat in an oven at 325 for about 60 minutes--just enough to get it warm. Pulls apart easy without any apparent drying out. Sometimes, I sprinkle a little liquid on top before reheating--apple juice, watery mustard (diluted with vinegar), or even water. But most times, there is already plenty of moisture in the meat.

If I pull in advance, I just put into ziplock bags and reheat via any method that is convenient including heating in foil in an oven, in a pan on stove top, in a steam table, and also boiling in the bag. Also have used crock pot. For small quantities, I sometimes microwave for a quick sandwich.

My preference is the oven method, again adding a little liquid to the process.

Good luck--I am doing the same this weekend. Cooking up two butts on Wednesday for a Saturday potluck. I will likely shred in advance, ziplock it, and reheat in crock pot.

Dale