Finishing sauce to reheat? Need some advice.

Discussion in 'General Discussion' started by worktogthr, Jun 5, 2014.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I have a tray of pulled pork in my freezer and I was planning on reheating it in the oven for a Fathers Day bbq we are having. If I make a finishing sauce, can I use that to keep the meat moist when I reheat it. Also, what's the best oven temp to reheat pulled pork. It's in half tray size aluminum pan. I am going to keep iit covered in foil to reheat, just not sure what temp and for about how long? Thanks everyone!
     
  2. brooksy

    brooksy Master of the Pit

    I haven't reheated from frozen but when I reheat from the reefer I do it in the smoker at the same temp I cook at (250) with a little apple juice. Take it back up to 150ish I would say. The finishing sauce will help keep it moist while reheating. I would put a little at the beginning and a little more when it starts to thaw.
     
    Last edited: Jun 6, 2014
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thank for the reply. I am going to thaw it first before I reheat it. I wasn't very clear about that.
     
  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    I have pretty good luck reheating in my slow cooker. You can add your finishing sauce and serve it right from the crock.
     
  5. I usually reheat in the oven.  I set temp at 275 or so and cover the tray it's in.  I use finishing sauce to moisten and let it heat up!!!
     
  6. johgre078

    johgre078 Smoke Blower

    I vacumm seal mine and simply put package in boiling water to reheat.
    John

    Sent from my DROID BIONIC using Tapatalk
     
  7. tc fish bum

    tc fish bum Meat Mopper

    im a big fan of braised pork hocks so I have them often, I freeze the left over liquid, then  from the freezer in a half tray(pulled pork) on the smoker or in the oven @ 300 or so till warmed then on low till chow time. I have found that the pork stock wont change the flav of my pulled no matter what profile I have used, ie: hot, sweet, fruit ect ect. its just more pork flavs. and it makes for some great Japanese noodles if I want them.
     

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