I cooked my first pork butt on my new pellet smoker and followed Meathead's instructions and used Memphis Dust. It was perfect! I left the meat we didn't use whole and now I'm wondering about the best way to reheat it to use in pulled pork sandwiches?
-
-
Pull it, bag it in individual serving baggies, freeze. Take out when ready to eat, warm either on the stove or in the microwave with a little liquid like beef broth or vinegar sauce if you're using that , enjoy! Freezes great that way. -
Chuck Orton Welcome! Glad your first pork butt turned out well for you!
Here's a thread in the Pork Channel you might want to look at. Here's part of one of the posts on this thread:
"...heat it back up slowly (wrapped in foil). Grill, oven, it doesn't mater at this point. I'd say 250-275 is a good cooker/oven reheat temp. Keep it wrapped so as not to dry it out unnecessarily.
Once it hits anywhere from 150+ to 200, pull it out, unwrap it and shred it, and serve ASAP after shredding. Storing the pulled pork in a crock pot on warm/low with the lid on is your best bet IMO. Be sure to save the juices in the foil to add back into the meat.
I don't strain the fat from the collected juice, fat is what gives BBQ its succulent mouth feel. Personally I don't feel there's enough to matter, but we're all different."
We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.Comment
-
Comment