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Pork Butt question
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fidel_astorga Offline
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Post: #1
Pork Butt question
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.

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02-26-2014 02:48 PM
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Gary Nelson Offline
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RE: Pork Butt question
That's a good question. I would like to know too.

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02-26-2014 07:53 PM
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GOATTER Offline
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RE: Pork Butt question
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.
02-26-2014 08:33 PM
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SoEzzy Offline
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RE: Pork Butt question
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.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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02-27-2014 12:09 AM
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fidel_astorga Offline
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Post: #5
RE: Pork Butt question
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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02-27-2014 09:09 AM
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