I’ve had a a number of questions this 12 months about methods to reheat pulled pork and methods to maintain reheated pulled pork from being dry.
On this tutorial, I am going to begin off by exhibiting you my favourite approach to smoke up a pork butt, a few them in truth, after which, I’m going to indicate you methods to take that already cooked pulled pork (a day later) and make it style such as you simply pulled it out of the smoker. It’s going to be juicier than it ever was, style higher than it did proper out of the smoker and even have extra smoke taste;-)
Are you enthusiastic about this one? I certain am 😉
- Prep Time: 10 minutes
- Cook dinner Time: 14 hours
- Smoker Temp: 225°F (107°C)
- Meat End Temp: 207°F (97°C)
- Advisable Wooden: Hickory
This step is non-obligatory however I extremely advocate it: Place the pork butt right into a half-size foil pan fats cap up. If in case you have a number of items of meat, use a separate pan for every one.
Why use a pan? This retains your smoker cleaner and ensures you catch all of these tasty juices from the pork butt.
Apply a skinny coat of mustard to the fat-cap and sides of the pork butt. This helps the rub to stay very well to the meat.
After mustard and rub software, let the butt sit there for about 10 minutes so the rub can change into one with the mustard after which flip it over to fats cap down.
That is the place it would keep in the course of the cooking course of.
Apply mustard and rub to the “now” prime facet and you’re able to prepare dinner.
Go away it sitting there when you go get the smoker prepared.
Arrange your smoker for cooking at about 225°F (107°C) with oblique warmth.
Word: if you’re utilizing a pellet smoker, listed below are some suggestions that will help you out.
In case your smoker makes use of a water pan, fill it up.
Give the smoker just a little time to warmth up earlier than persevering with with the smoke course of.
Place the pans with the pork butts on the smoker grate and shut the lid.
Ensure you have good smoke flowing.. I used hickory wooden for mine however you need to use your favourite or no matter smoking wooden you will have obtainable.
Preserve the smoke going for no less than 4-6 hours nevertheless it’s okay to maintain it going the complete time.
Keep 225°F (107°C) all through the smoking course of and you’ll anticipate the pork butts to take about 14 hours to complete.
Some people prefer to wrap or cowl the pork butts as soon as it hits 160°F (71°C) however I often do not make use of this methodology.
When the pork butts attain 207°F (97°C) within the thickest a part of the meat, they’re achieved cooking and able to come into the home to chill down.
Pour off the juices from the pan into a big jar or different container.
This is some directions for separating the fats from the juices if you wish to try this.
Set them apart for later.
Word: An alternative choice is to depart the juice in the pan and pull the meat aside proper there in these juices. This isn’t as wholesome nevertheless it tastes superb and the meat is SO juicy and flavorful!
After the meat has cooled for about an hour, use a few forks to drag the meat into items. Do not shred it an excessive amount of.. simply let it collapse into it is pure sections.
Spend a couple of minutes eradicating any giant items of fats or membrane and also you’re achieved!
Cowl the pans with the meat and place them within the fridge for reheating later.
As I discussed beforehand, I’ve had a number of questions on methods to reheat pulled pork in order that it does not find yourself dry or style prefer it was cooked yesterday (despite the fact that it was). Right here is my simple methodology to creating it style juicier, smokier and even higher than it did the day earlier than:
Ideally you’ll be able to reheat this on the smoker however it would additionally work superb within the oven and even over the cease prime or grill.
Place the meat into foil pans and even giant forged iron skillets like I did.
If in case you have reserved juices then pour that evenly excessive of the pulled pork. I typically use these juices after I first serve the meat so it is common to now have any juice left when it is time to reheat. No drawback!
Add a stick of butter to the highest of the meat.
Word: I used to be quick on butter whereas taking these footage so I had to make use of a half stick on every pan to make it work. That was sufficient however in my view, a complete stick is finest.
In the course of the reheating course of, the butter will soften and juice up the meat.
With the butter on prime of the meat for extra juice, add extra seasoning excessive of the meat as properly. I do not measure this however relatively do it to style. Add a superb sprinkle then style it. You possibly can simply add extra if wanted proper earlier than you serve it up.
In the course of the reheat, I desire to make use of the Texas rub (Buy formulation right here | Buy bottled rub) as an alternative of the unique rub. It has just a little extra salt than the unique and tends to carry out the flavour just a little extra.
On the smoker set it up for about 225°F (107°C) and even as excessive as 275°F (135°C) should you’re in a rush. Reheat uncovered for 30-60 minutes or till the butter is absolutely melted and the meat is sweet and scorching all through.
In a pellet smoker set it to the specialised smoke setting so you may get most smoke taste in the course of the reheat. Go away the meat uncovered and reheat for 60-90 minutes or till the butter is absolutely melted and the meat is sweet and scorching all through.
Within the oven reheat lined with foil at 275°F (135°C) for about half-hour or till the butter is absolutely melted and the meat is sweet and scorching all through.
When the meat is completed cooking, give it a superb stir to combine within the butter, further seasoning and the smoke (should you used the smoker).
Name dinner and revel in watching everybody dig in!
I do that on a regular basis and I am telling you, it is nearly as good because it was when it first got here off the smoker, some even say it is higher and I do not disagree.
Let me know the way it goes within the feedback beneath should you give it a attempt.
Juice Up, Flavorize and Reheat Pulled Pork
I’m going to indicate you methods to take that already cooked pulled pork (a day later) and make it style such as you simply pulled it out of the smoker. It’s going to be juicier than it ever was, style higher than it did proper out of the smoker and even have extra smoke taste;-)
Place the pork butt right into a half-size foil pan fats cap facet up.
Apply about 2 TBS of yellow mustard to the highest and sides of the meat then coat the highest and sides with Jeff’s unique rub.
Wait about 10 minutes then flip the pork over to fats cap facet down.
Apply the identical mustard and rub to the “now” prime facet and it is able to prepare dinner.
Setup your smoker for cooking at 225°F (107°C) utilizing oblique warmth. In case your smoker makes use of a water pan, fill it up.
When the smoker is prepared, place the pan(s) of pork butt on the smoker grate and let it smoke prepare dinner for about 14 hours or till it reaches an inner temperature of 207°F (97°C) within the thickest half.
Take away the pan from the smoker and let the meat cool for about an hour.
Pour the juice right into a separate container if desired and pull or shred the meat into items utilizing two forks.You can too go away the juices within the pan to combine into the meat because it’s pulled aside.
How one can Reheat the Subsequent Day
Place the meat right into a foil pan or a forged iron skillet. Lay a stick of butter on prime and sprinkle about ¼ cup of Jeff’s Texas type rub on prime of the meat.If in case you have reserved a few of the juices, you’ll be able to pour that on prime as properly.
Smoker: Uncovered at 225-275 for 30-60 minutes or till butter is melted and meat is scorching all through.
Pellet smoker: Uncovered at 160-180 for 60-90 minutes or till butter is melted and meat is scorching all through.
Oven: Uncovered at 275 for half-hour or till butter is melted and meat is scorching all through.
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