Re-heating Help


 
RDOwens

RDOwens

TVWBB Super Fan
I have leftover pulled pork (a couple pounds) that I decided I will take to work on Monday and feed to some of my colleagues.
<UL TYPE=SQUARE> <LI> I have no food saver. I wrapped this in a 2-gallon Ziplock.
<LI> I really have no stove available. There is a kitchen that I may be able to beg someone to turn on for me, but I am not positive about that.
<LI> There's a small microwave.
<LI> I could bring in a crockpot.
<LI> I also do not have a lot of "ahead" time to do this.[/list]How could I re-heat this in a manner that would be suitable?
 
Bring the CrockPot and get it going. If the Ziploc is very full, separate the Ziploc'd pork into smaller portions and place in smaller bags or just in a bowl with a loose cover. Nuke each portion till just hot, transferring each into the CrockPot as you go. If there will be some time before serving add a little moisture (juice, stock, a combo) to the CrockPot. If the Ziploc bag you have now is not bulging full you can simply nuke it as is. Nuking smaller amounts tends to be quicker and more efficient though.
 
Looking at your choices, I'd do the crock pot with some chicken stock to help keep it moist. Do not heat on high, and heat till just warm. Even in a covered crock pot, the pork will dry out on you.
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I've re-heated pork butt many times in a crock pot out at work, and it comes out fine. Many hear use Apple juice as the moisture for the butt, I do not like using apple juice, just my prefference. HTH
 
Thank you.

So, place the pork in the crockpot and add some liquid to keep it moist.

I appreciate the help.
 
Yes, but if you have a lot of pork and not a lot of time the CrockPot can take some time to heat PP from the cold state. It depends on how much you put in there. That's why I suggested nuking first then moving to the Pot for holding/serving. It shortens the time dramatically.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RDOwens:
and add some liquid to keep it moist.
</div></BLOCKQUOTE>
Some is key here, just enough to moisten, not drown the pork. You don't want it to be swimming in liquid.
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You could also use a finishing sauce for the liquid, which I highly reccomend. For pork I use 1/4c of chicken stock, 2 TBS of Butter (not margrine) and a 1/4c of the BBQ sauce you will be serving the pork with. This is enough for at least 1 Butt.
 
I actually used a finishing sauce when I pulled it. I probably should not have discarded the leftover.

I'll make up a little more for Monday. With the crockpot, time should not be an issue. I can easily get things going earlier in the day with that.

Thank you for the help.
 
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