Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

Also, I had my sample sandwich without the vinegar sauce. Just salt and
pepper, pretty damn good. I felt like you could really taste the
smokiness. Any experience with other flavorings for pulled pork?

On 18 Apr 2005 01:07:46 -0700, wrote:

Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

Also, I had my sample sandwich without the vinegar sauce. Just salt and
pepper, pretty damn good. I felt like you could really taste the
smokiness. Any experience with other flavorings for pulled pork?
To reheat the barbecue, I spread it out in a saute pan or skillet,
sprinkle it with a little vinegar-based sauce, cover it, and heat it
gently, stirring occassionally. You can also put it in the top of a
double boiler.

On 18 Apr 2005 01:07:46 -0700, wrote:

Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

Also, I had my sample sandwich without the vinegar sauce. Just salt and
pepper, pretty damn good. I felt like you could really taste the
smokiness. Any experience with other flavorings for pulled pork?
To reheat the barbecue, I spread it out in a saute pan or skillet,
sprinkle it with a little vinegar-based sauce, cover it, and heat it
gently, stirring occassionally. You can also put it in the top of a
double boiler.

Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

I use quart-sized ziplock freezer bags. Load one up, squeeze out all the
air, and toss it in the freezer. Reheat can be done by tossing the closed
bag into hot (boiling) water, or nuke it in the microwave.

-John O

wrote in message
oups.com...
Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

Also, I had my sample sandwich without the vinegar sauce. Just salt and
pepper, pretty damn good. I felt like you could really taste the
smokiness. Any experience with other flavorings for pulled pork?

We'll often use the nuker or heat up in a pan with a bit of sauce.

wrote in message
oups.com...
Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

Also, I had my sample sandwich without the vinegar sauce. Just salt and
pepper, pretty damn good. I felt like you could really taste the
smokiness. Any experience with other flavorings for pulled pork?

We'll often use the nuker or heat up in a pan with a bit of sauce.

wrote in message
oups.com...
Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

Also, I had my sample sandwich without the vinegar sauce. Just salt and
pepper, pretty damn good. I felt like you could really taste the
smokiness. Any experience with other flavorings for pulled pork?

If you have the time - I have had good luck using a crock pot - then sauce
at the very last minute before serving.

Dimitri

On Mon, 18 Apr 2005 14:30:03 GMT, "Dimitri"
wrote:


wrote in message
roups.com...
Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.


If you have the time - I have had good luck using a crock pot - then sauce
at the very last minute before serving.

Dimitri

My best results have come from Tilia'ing the pulled meat, and reviving
it in boiling water until it is fully warmed throughout. If it is
just to be overnighted, I wouldn't bother freezing it.

Harry

On Mon, 18 Apr 2005 14:30:03 GMT, "Dimitri"
wrote:


wrote in message
roups.com...
Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.


If you have the time - I have had good luck using a crock pot - then sauce
at the very last minute before serving.

Dimitri

My best results have come from Tilia'ing the pulled meat, and reviving
it in boiling water until it is fully warmed throughout. If it is
just to be overnighted, I wouldn't bother freezing it.

Harry

On 18-Apr-2005, "John O" wrote:

Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

I use quart-sized ziplock freezer bags. Load one up, squeeze out all the
air, and toss it in the freezer. Reheat can be done by tossing the closed
bag into hot (boiling) water, or nuke it in the microwave.

-John O

Perhaps ziplocs work. Glad bags are a misrable failure in boiling
water. Howver, boiling in a bag is the preferable method. You
will achieve near if not the same as fresh taste and texture.
FoodSaver or Sorbent bags can be boiled to your hearts content.

Brick (Keep the shiny side up)

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On 18-Apr-2005, "John O" wrote:

Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

I use quart-sized ziplock freezer bags. Load one up, squeeze out all the
air, and toss it in the freezer. Reheat can be done by tossing the closed
bag into hot (boiling) water, or nuke it in the microwave.

-John O

Perhaps ziplocs work. Glad bags are a misrable failure in boiling
water. Howver, boiling in a bag is the preferable method. You
will achieve near if not the same as fresh taste and texture.
FoodSaver or Sorbent bags can be boiled to your hearts content.

Brick (Keep the shiny side up)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

wrote in message
oups.com...
Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.

Also, I had my sample sandwich without the vinegar sauce. Just salt and
pepper, pretty damn good. I felt like you could really taste the
smokiness. Any experience with other flavorings for pulled pork?

Green chili!!!!!!!!!!!!!!!!

look for embasa brand salsa verde hell google up green chili its
fantastic put it on eggs for breakfast ( you dont need quite so much pork
for this) or make a pork burrito

On Mon, 18 Apr 2005 23:06:25 GMT, Harry Demidavicius
wrote:

On Mon, 18 Apr 2005 14:30:03 GMT, "Dimitri"
wrote:


wrote in message
groups.com...
Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I
already shredded the meat, but didn't add the vinegar sauce.


If you have the time - I have had good luck using a crock pot - then sauce
at the very last minute before serving.

Dimitri

My best results have come from Tilia'ing the pulled meat, and reviving
it in boiling water until it is fully warmed throughout. If it is
just to be overnighted, I wouldn't bother freezing it.

Harry

I strongly second Harry's method. I have yet to have pulled pork
reheat better than in a vacuum bag. I've sautéed gently, I've
crockpotted, I've nuked it in a microwave (that came in a close
second, but only when I nuked it in a vacuum bag). I've heated slowly
in an oven at low temp.

Vaccum bagging it was far superior to all the other methods I've
tried...

Just my 2 cents...

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com