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I am cooking pork butts for my co-workers on Thursday and want to serve pulled pork on friday. My question is how do I reheat pork butts the day after I cook them.
That's a good question. I would like to know too.
I have been shredding the shoulders first. After that I seal them in a food saver and freeze. When ready to eat I boil the food saver bag and serve.
If you have a food saver, pull your pork the day you make it, pack it into gallon bags about 3 or 4 lbs per bag, (around 1" thick and only about 3/4's full at that thickness), use an ice bath, (half ice half water), submerge the ziplocs in the ice water bath completely, and allow to cool completely.

Pack multiple ziplocs into the foodsaver bag, and pull vacuum on them, reheat by simmering them as Goatter says, be careful the cheaper, (non food saver), bags will often split on the seam in boiling water.

You can also pull and pan into half pans or full pans add chicken stock to each pan, cover with saran wrap then with foil, the next day put the covered pans in a pit or oven at 225 to 250 for about 1.5 - 2 hours and you will have hot tasty pulled pork.

At least that's the way I would do it if I couldn't pull straight from the pit.
Thank Guys. I think I am going to take that advise. I am only cooking 8 butts so that souldnt be to bad!
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