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Reheating Pulled Pork at a Park with my Kettle

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    Reheating Pulled Pork at a Park with my Kettle

    I’ve smoked and pulled 4 10lb pork shoulders.

    I am serving the meat at a park (no electricity) near my house for a fundraiser; I’m using my Kettle.

    I’ve read through the methods of reheating pulled pork (sous vide, in a bag of boiling water, in the oven with sauce and butter. etc.).

    As my situation is somewhat unique, I was thinking to:
    1. Heat up all the pulled pork in foil pans in my oven with sauce and butter.
    2. Transfer the reheated pork to coolers.
    3. In batches, using my Kettle, put the pork on a cast iron dish briefly so that it’s *freshly* hot when I serve the meat in sandwiches.
    Any thoughts on my plan? Any other suggestions or tips? Thanks!
    ​​

    #2
    Welcome!

    Sounds like a plan to me. Although if done right you might not need the cast iron dish heat-up. Maybe use the hot cast iron to toast the buns. But it might be a good final step even if not needed.

    Preheat your coolers, I suggest hot water in the bath tub, let 'em sit full of hot water until you're sure they're heated through. If your pork is piping hot when you put it in the coolers, and you have plenty of warm towels to help insulate, you're golden.

    Comment


    • jkurtas
      jkurtas commented
      Editing a comment
      re: toasting the bus and preheating the coolers

      I did not think of this - great advice - thank you!

      I made Lexington Dip and Columbian Gold from the book to serve as well - should be good!

    • barelfly
      barelfly commented
      Editing a comment
      this guy knows his stuff!! Great advice right here!

    • Soonerpop
      Soonerpop commented
      Editing a comment
      Yeah, I’d serve it right out of the foil pans if they’ve been in a Yeti. The kettle will do a good job.

    #3
    Welcome to the pit from Southern Illinois. Huskee’s advice above is spot on.

    Comment


      #4
      Pulled pork done days before can be loaded into oven bags and kept in the fridge. I find that reheating at 350 F in the oven for about 30 min is sufficient to warm it back up. The reheated pulled pork can then be placed in a cooler in the oven bags, and wrapped with towels. It will stay hot for several hours. The bags can be taken out of the cooler as needed to serve the pulled pork. No on site heating source necessary.

      Comment


        #5
        re: oven bags

        I've never heard of these - but I see they're pretty common. This sounds like a great solution. When reheating in the oven, do you add any liquid? (Though I see that oven bag trap humidity and prevents drying out.)

        Comment


        • mrteddyprincess
          mrteddyprincess commented
          Editing a comment
          Yeah, I use the same oven bags they sell to cook turkeys in. One pulled pork butt fits nicely into one of those, and that fits nicely into a half aluminum pan. Once you pull the pork and put it in the bag, there will be juices there, and you're right. The system is sealed, so there's really no way for moisture to escape while you're warming it back up.

          I catered a wedding and had eight oven bags of pork butt I heated up at home and then took to the wedding in a cooler. Still hot that night.

        • mrteddyprincess
          mrteddyprincess commented
          Editing a comment
          Then for serving, one can add liquid, whether it's juices from the cook or boxed chicken stock, and I take a dry rub to dress the pulled pork before serving.

        #6
        Your plan should work. I have never prepared 40LBS of pulled pork at a time.
        Reheat in a 250*F oven to about 165*F internal. Cover pans in foil, wrap them in towels and transport them in a good cooler.
        I add BBQ and a sprinkle of the same rub used in prep. I also toss to distribute the moisture before serving.

        Hello from NW Oregon


        Comment


          #7
          Looks like you've got plenty of good advice, so I'll just say Welcome from Colorado ...

          Comment


            #8
            Welcome from the Land of Enchantment! have fun diggin’ the pig!!!

            Comment


              #9
              I’m a fan of pulled pork right out of a vac sealed bag that’s been reheated. Always moist. Heat it in warm/hot water at home, transfer in preheated cooler (seriously, one of the greatest tips I learned from the Pit years ago), sauce as needed when serving…I’m also a fan of a light sprinkle of rub at serving too!

              AND…Welcome from California!

              Comment


                #10
                Since the folks above have already answered your question, I'll just say welcome to the Pit from the Florida Suncoast.

                Comment


                  #11
                  Welcome from NE Florida and it looks like your membership just paid for itself.

                  Comment


                    #12
                    Welcome to The Pit from Texas.

                    Comment


                      #13
                      Welcome from Bean Town,,,
                      and where is this fundraiser???,,,,what time,,,,
                      U just received the best advice possible,,,
                      U will have game on,,,👍👍👍

                      Comment


                        #14
                        Welcome to The Pit.

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