Serving Pulled Pork for a crowd

[T Muotka]

OK, I smoked 30 pounds of pork this weekend, bagged it and put it in the freezer for my daughter's graduation in 4 weeks.

My question, when serving, should I add any liquid to my roaster? If so, what kind and how much?

 

[Andy Beers]

I like to warm up my pulled pork in ziplock freezer bags in boiling water it seems to come to temp nice and gentle and makes miosture in the bag. It seems to retain most of it's smokey flavor and in my humble opinion is the best way to revive it. Hope all goes well.

 

[Jeffery]

I did something similar to you, although I kept it chunked in decent size portions, reheated in a roaster then pulled before serving, I don't remember adding any liquid, I'm sure you could. I just kept a pan of warm sauce on hand for those who wanted sauce.

 

[T Muotka]

Ok, problem solved. I did nothing. Just warmed it up in a roaster and had #5 Red Sauce available. It was the hit of the graduation party circut. Even my priest couldn't stop talking about it. I think he was late for confessions because of it.