Pre-Cooking Pulled Pork for Tailgate

[xaugievike]

I've somehow actually never had to do this - so Im seeking some guidance.

I've found myself in charge of a tailgate for a decent sized group of my kid's friends. Im thinking of doing a couple pork shoulders a week before and reheating the pulled pork at the game. I do have a vac sealer at my disposal.

Having never done this, any pros have any insight on methods? I'll have a portable pellet smoker at the game I can use to reheat. May also have a gasser. I know I could look at sterno's too.

My other thought is to try and ram them through the night before and cambro them but im a little concerned about the transport from home to game time and temp loss. Suppose I could get them "close" and also cambro them, then use the pellet smoker at the game to finish them too but thats entering the danger zone of not getting done if the transport/setup time costs me too much heat and needed recovery time at the game.

[jayjordan]

One suggestion- Prep pulled pork. Cool and then either vacuum seal or ziplock bags.
Game day - Take a big enough pot and water, along with a heat source to bring the water up to 160-170. At the tailgate heat the water and submerge the bags until they reach serving temperature.
Alternatively if the travel time to the parking lot might be a problem, preheat the pulled pork at home to 160 or so, then into covered foil pan. Wrap the pan in towels then into a pre warmed cooler.

[dpearce]

I would add, if you have steam/chaffing pans, once the pulled pork is at the final location, set up a serving table with the chaffing dishes. If using tin foil pans, instead of the stainless steel pans, fill one pan with a half inch or so of water, then set the pan with the pork and juices into it. Light the chafing burner, cover with tin foil (or the lid if you have actual pans) and that'll keep it plenty warm, servable, and juicy for the duration.

[dpearce]

cont'd: Sam's and Walmart should have the wire racks for the foil pans and fuel for chaffing. I have a stack of those.

[Manxman]

+3 this is the way I have done it a load of times and it works very well.

[Duanessmokedmeats]

I would reheat in the pellet smoker, in a pan uncovered, stirring occasionally. That way you add more smoke to the pulled pork.

[klflowers]

I have done something similar for my old job. I wrapped the butts at the stall and saved some of the liquid when they were done. I pulled them after holding them in a cooler for a couple of hours. Took the pulled pork to the office and reheated it in a slow cooker; mixed the liquid in along with some mmd in the slow cooker. Came out great. I would just use the pellet grill in place of the slow cooker.

[barelfly]

Slow cooker is a great way to reheat. But depending on time, those pork butts will hold well for hours if double wrapped in foil and then towels in a faux cambro or cambro. I’ve held pork butts for hours this way and it worked out great!

So you have a few ways you can go about this based on your plan and suggestions above.

But…where is this happening?? So we can come try the pork butt and have some fun with you

[klflowers]

This

[xaugievike]

Well if y'all can make it to Michigan State University for their classic rivalry against......Eastern Michigan.....I'll be set up in the Munn Field area :-)

[realdocBBQ]

Using my 'many chunks' method for this is awesome.

Cut pork butts into 6-10 pieces per butts. Season heavily. Throw on smoker. I like 275ºF cooking temp.




AFTER the stall - say, 170-175ºF, pull them out, put them in a pan and cover tightly. This will be maybe 3, 4 hours in - depends on temp, humidity and how big you made your chunks. Return to smoker. Ok, or the oven, if you don't want to run the smoker anymore. Doesn't really matter at that point.



Another... maybe... 1.5-2 more hours, you will be over 200ºF. I actually poke my instant read thermometer in through the foil on the top of the pan in 3-4 places and when I see all temps from 205-212ºF, I pull the pan and set on the counter to cool - still covered. Let sit 1-4h, depending. It's fine, ain't causing no problems.

Here is what it looks like - plenty of rendered fat and juices in the bottom of the pan.


Once it has cooled some, simply shred it all in the pan, mixing all in that juicy, moist, flavorful liquid (remember, it has tons of rub, salt and meat flavor IN that liquid! Don't throw it away! Mix it in!

This has yielded the most flavorful, juiciest, amazing pulled pork I have ever made. I've now done it this way DOZENS of times and have played with when to put it in the pan. Before the end of the stall, it has way too much liquid... it NEEDS to sweat some of that out. Also, the bark isn't quite as set and done as I like it. Too far AFTER the stall, and you have dried out pork, not enough liquid in the pan. I've found in general when every chunk is over 165, and some of the smaller ones are pushing 180 (and on the verge of drying out) has been my best time. The more uniform and even you make your chunks, the better off you are. Also, flipping and rotating in the smoker and top-to-bottom/side-to-side on your chunks throughout the cook helps a ton as well - all that BARK, you know???

Once shredded, bag into 1-2lb vac sealed portions, make sure to mix that liquid in as you're splitting it. Use your tongs to keep folding it in on itself as you pull it out to put it in the bags - the liquid wants to settle back out to the bottom of the pan. You don't want that liquid in the pan, you want it in your PORK! Also, IF you want to, or if you feel it doesn't have enough liquid, I will sometimes add ¼-½ cup of white grape juice once it is all pulled. Just a HINT of light, neutral sweetness - not as distinct as apple, orange can work, if you want the citrus notes. But for me, white grape has been the best. Mostly, though, if I get the temps right and didn't dry any of it out, I don't need to add anything.

With this method, you get bags and bags of amazing, juicy, fatty, rich pulled pork. On gameday (or whenever), you pull out your bags and either microwave or sous vide or whatever to reheat. Crock pot, slow cooker or turkey roaster works fine, as well. Done this a number of times for work potluck.

This is the best pulled pork I have ever made, hands down. Everyone who has eaten it has told me it is the best they have ever eaten - our local BBQ joints are... meh, at best. The 'big guys' who everyone uses to cater events... holy carp, I honestly think they use a mixer to shred their pulled pork. It is so finely shredded and full of sauce, it's like just freaking MUSH. BBQ-sauce flavored MUSH.

<shudder>

I can't believe those guys make thousands and thousands on catering all these big events. Ugh. Their pork is just freaking unappetizing... but, people mostly don't know any better.


So that's my 'many chunks' method or... whatever. I dunno what to call it. lol But it's freaking delicious, I know that.

[bbq_esq]

I was offered that BBQ mush at a tailgate once it was vile.

[bbq_esq]

Looks like you have plenty of good advice. I'd cook them overnight (with plenty of extra time, no wrap is my preference), then double wrap in HD foil, into a cooler that just fits them all. Can probe to be sure but even a cheap cooler they should stay in safe range for at least 2 hours. Bring heat proof cotton gloves and nitrile gloves to the tailgate with pans (maybe extras for some help) and get to pulling.

[Sid P]

Lots of great advice here, but I think what needs to be emphasized is that when wrapped in foil with towels around it and kept in a cooler that’s full of towels or newspaper (a great insulator - ask any hobo 😀), meat will stay hot for hours and hours. I’ve rested briskets and pork butts like this in my Coleman Xtreme cooler, and 7-8 hours later they’re still almost too hot to touch.

[Richard Chrz]

This summer i have been cutting the pork butts down into 3 - 4 pieces, getting 4 hours of smoke on them, vac sealing and SV’ing in advance. Reheat is back into a SV, or as mentioned above a hot bath. I’ve served it to family and some friends, and it’s been a hit each time

[Hulagn1971]

Richard Chrz got it. Final question, how long and what temp do you SV them prior to pulling and serving?

[Richard Chrz]

Hulagn1971 my memory says 165 for 20 hours. I will confirm that with you this weekend, they are hitting the SV on Sunday afternoon.

[klflowers]

I am going to try this. I haven't done a butt in years. I found some in the freezer from 2021 lol

[Huskee]

I've done this more than I've served it fresh, to be honest. Pulled pork reheats wonderfully. Add a mix of water and butter if it needs moisture upon reheating, not 100% of each, no, a mix. Maybe even some more rub stirred in if'n you think it needs it. You have more flexibility here than when serving fresh!

[Richard Chrz]

Yeah my days of serving fresh smoked pork shoulder will be few and far between going forward. Done a day in advance at minimum.

[Sweaty Paul]

This. Although in addition to the butter and rub I use apple juice instead of water.

[Sweaty Paul]

Nicely done!