I know this has been asked more than once, but my question is a little different, since I'm not intending to freeze it like I usually do and reheat it weeks/months later.
Due to the unrelenting rain we're getting, I'm going to cook 2 pork butts on Friday (only a 30% chance of rain) for our neighborhood Memorial Day cookout which is on Saturday (60% - 90% chance of rain).
I'm wondering how best to reheat the meat Saturday for dinner around 5 PM?
I thought I'd vacuum seal it with the collected juices and throw it in the fridge. Should I let it cool down some before bagging and putting it in the fridge or do that right after pulling/shredding it. Is there any advantage to putting some butter in with the meat and if so, how much per pound?
On Saturday I'd put the bags in a couple of pots of simmering water just before dinner time, then put the meat in warmed aluminum pans and hope that it stays above 140 degrees long enough for everyone to get at least one plate.
Does anyone see any flaws in that or have better advice? I'd appreciate your ideas and advice.
Thanks.
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