View Single Post
  #3 (permalink)   Report Post  
PigmundT
 
Posts: n/a
Default Reheating & serving pulled pork?

Large pot and a colander with a little apple juice and water, along with a
splash of cider vinegar, and steam it until warm/hot and serve or place in
warming trays.


"Bill Hortin" > wrote in message
...
> I'm smoking 15 lbs of pork butt today for a church outing this coming
> Saturday (10/25). A couple of questions:
>
> 1. What's the best way to reheat pulled pork? In the past I've always
> frozen it in vaccuum sealed bags (foodsaver) and dropped the sealed bags
> into boiling water to thaw and reheat. Works great - tasts like it just
> came out of the smoker. Is there another way to reheat it as this batch
> will not be frozen, just stored in the fridge for a day?
>
> 2. What is the best container/vessel to reheat and serve the pulled pork?

I
> intend to serve it dry with sauce on the side. I am thinking about my big
> cast iron Dutch Oven set over a portable gas fired bbq or maybe a Coleman
> gas camp stove. Any suggestions?
>
> Thanks,
>
> -Note- The pastor and his wife are from Georgia/South Carolina. I know my
> pig will measure up but I'm not sure how you guys in the south serve it?
> I'm from Alaska. I plan on supplying plain white hamburger buns and

sauce.
> Others have signed up for beans, cole slaw, etc. and the pastor's wife is
> making Brunswick Stew. Any info would be welcome. We don't want our

pastor
> and his family to know the entire depths of our heathinism?
>
>