Reheating pulled pork
- Thread starter SMeadows
- Start date
Richard Marquez
TVWBB Fan
Microwave works fine for me. I've read some folks add a little apple juice for moisture but I haven't needed that yet.
Dave from Denver
TVWBB Wizard
Add apple juice and then either crock pot on low or covered in the oven until heated through.
You can reheat at 350 but you just have to be mindful with timing so you don't start cooking the pork again.
You can reheat at 350 but you just have to be mindful with timing so you don't start cooking the pork again.
Dave from Denver
TVWBB Wizard
Single servings is just 30-45 seconds in the microwave
Michael G. (Canada Mike)
TVWBB All-Star
If it's vacuum packed, then put the package in a pot of boiling water. Else, put it in a sealed Zip-Loc and do the same. Tha heats it withut cooking it. Sous vide [or something like that.]
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike):
If it's vacuum packed, then put the package in a pot of boiling water. Else, put it in a sealed Zip-Loc and do the same. Tha heats it withut cooking it. Sous vide [or something like that.] </div></BLOCKQUOTE>
That's the way I do it, perfect every time.
If it's vacuum packed, then put the package in a pot of boiling water. Else, put it in a sealed Zip-Loc and do the same. Tha heats it withut cooking it. Sous vide [or something like that.] </div></BLOCKQUOTE>
That's the way I do it, perfect every time.
James Harvey
TVWBB Pro
Like Mike, I ziplock in servings and reheat in simmering water. Flip it over every 5 minutes or so since the bag will float.
If you're reheating lots, spread it evenly over a foiled pan, add some liquid (apple juice or a finishing sauce) and cover with foil in a 225F oven until it's warm.
I don't add liquid to the ziplock since the pork is usually moist when I pack it and the moisture from the reheat stays put.
Note that all BBQ is best served fresh.
I believe sous vide is a cooking process that is not really directed at reheating.
The crock pot is the great saviour of dry meat but pulled pork will shred to pieces over time. It makes a great smoky ragu tomato sauce though.
If you're reheating lots, spread it evenly over a foiled pan, add some liquid (apple juice or a finishing sauce) and cover with foil in a 225F oven until it's warm.
I don't add liquid to the ziplock since the pork is usually moist when I pack it and the moisture from the reheat stays put.
Note that all BBQ is best served fresh.
I believe sous vide is a cooking process that is not really directed at reheating.
The crock pot is the great saviour of dry meat but pulled pork will shred to pieces over time. It makes a great smoky ragu tomato sauce though.
Russ Sylvester
TVWBB Pro
Another vote for the simmering water bath (sous vide). That way it can't possibly burn when I get interested in something else and forget about it. That's right, I'm easily distracted.
Russ
Russ
James Harvey
TVWBB Pro
Russ - I can't even count how much reheated pizza I've lost to Food Network reruns.
Maybe I'm nitpicking but I still have to note that sous vide (under vacuum) is a long term cooking method, not one meant for reheating.
Maybe I'm nitpicking but I still have to note that sous vide (under vacuum) is a long term cooking method, not one meant for reheating.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey:
Russ - I can't even count how much reheated pizza I've lost to Food Network reruns.
Maybe I'm nitpicking but I still have to note that sous vide (under vacuum) is a long term cooking method, not one meant for reheating. </div></BLOCKQUOTE>
Sous vide literally translates to under vacuum, and has been made a popular term for a cooking method. Reheating foods in a vacuum sealed foods isn't technically sous vide cooking, but it's still a sous vide process.
Russ - I can't even count how much reheated pizza I've lost to Food Network reruns.
Maybe I'm nitpicking but I still have to note that sous vide (under vacuum) is a long term cooking method, not one meant for reheating. </div></BLOCKQUOTE>
Sous vide literally translates to under vacuum, and has been made a popular term for a cooking method. Reheating foods in a vacuum sealed foods isn't technically sous vide cooking, but it's still a sous vide process.
James Harvey
TVWBB Pro
I'd just hope nobody tries reheating meat at 140F after spending the good part of a day cooking it
Geir Widar
TVWBB Wizard
I've used many different techniques over the years for reheating food without any loss in taste or texture. After I bought my foodsaver, the "vacuum" and heat in water" is the best way, wins every time. Sometimes I crisp skin and so on with a small gas burner afterwards.
If it is "sous vide" or not- can't care less. It works every time.
Some time ago I mentioned this to a professional cook, and he told me that this process has been used in restaurants for ages, long before sous vide cooking became trendy.
If it is "sous vide" or not- can't care less. It works every time.
Some time ago I mentioned this to a professional cook, and he told me that this process has been used in restaurants for ages, long before sous vide cooking became trendy.