Reheating pulled pork


 
R

russell swift

TVWBB Super Fan
What's the best way to do this? In the past I've put the meat in a small pot and mixed in some BBQ sauce and warm so that the pork stays moist. Or is it better to pop it in the oven and spray it down with some apple juice?
 
I'm not big on being served - nor serving - PP in Q sauce. I use a little finishing sauce to mix in while I pull it. For reheating I prefer to place in a roasting pan in a 325 oven, give or take 25?, tightly covered with foil. After 25-30 min or so I stir, recover, them stir each 10 min thereafter. I remove when serving-temp hot. (The big deal when reheating meat is not to over-reheat it. Doing so means it cooks and can thus dry out.)

If you don't use or want to use a finisher skip the spray bottle and simply drizzle on some a.j. or a.j. mixed with vin. (I like a finisher because it has some fat in it and is emulsified so it clings well.) Drizzle then toss a bit; stirring after the meat has heated will be easier so don't worry about getting it all mixed in when the meat is still cold.

Serve your Q sauce on the side.
 
Thanks for the recommendation Kevin. Unfortunately I don't have much time as its my lunch and need to do something within 30 minutes time for a serving of one....but really don't want to microwave it! I probably should have mentioned that in my OP.
 
If cold from the fridge I can usually get it into a pan, into the oven, and served within 45 min. If I don't stuff the pan and preheat to 350 so much the better.
 
I'm always cooking pulled pork ahead of time and vacuum sealing it for later use. When I have a larger amount (typically a whole shoulder's worth to a single bag) I toss the bag in some simmering water. Serve in a roaster. Usually Ill mix in a little sauce and rub maybe some cider vinegar or apple juice.
 
I also Vacuum seal.Then Freeze. When we want some I just boil up so water with the bag in. After about 5 min or so I then open and add my sauce and server. Good Eating.
 
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