Pulled Pork for this weekend

Discussion in 'Pork' started by pc smoker, Jul 1, 2011.

  1. I am a new member and this is my first post.  I recently purchased a side fire box smoker and smoked a beer butt chicken the day after I got it.  The chicken turned out great.  Last week I smoked a pork butt following the directions on the pork sticky exactly and the pork was the best I have ever made.  Smoking the pork butt was a trial run for a party I am having this Sunday. 

    I plan on smoking another butt this weekend and I would like to do it on Saturday.  How should I store and re-heat the pork?  Also since I will be serving this at a party where people will be grazing all evening long what method should I use to keep it warm?  I have slow cookers but I don't want to dry the pork out.  Am I making a mistake cooking it the day before, I am just trying to keep from stressing myself out cooking prior to the arrival of my friends.  Any suggestions would be appreciated.

  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    You can cook the day before -- or days before, for that matter.  We sometimes shred then freeze ours and reheat it later using one of several different methods:
    1. Boiling H2O: FoodSaver vacuum sealed bags are great because you can drop the food -- bag and all -- into boiling water to reheat.
    2. Oven: place the  PP in a baking dish, splash a little apple or pineapple juice on the meat and cover with foil.  Place in 200-225* oven until warm.
    3. Crock Pot or cast iron Dutch Oven: again, just add a little fruit juice to keep moist.
    4. Microwave
    If you have a crock pot or a dutch oven, you can count on things staying warm without drying out as long as you have the lid on.  A warming tray with an oven dish or foil pan covered will also be OK.

    Have a great smoke & party!  And welcome to the SMF!!!!  Please check in at Roll Call so we can give you a proper "howdy!"
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Once again James has the answers. I might add when you reheat the PP, toss it with finishing sauce. The most popular one is SoFlaQ'uers. Just use the search to get the recipe. Good luck!
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Good advice.

    I usually use steamer pans (chauffing pans) , for PP and ribs, sorry I don't have a pic of the steamer pans in action.


    The steamer pans can be filled with ice to serve cold stuff like potato salad.


  5. sqwib

    sqwib Smoking Guru OTBS Member

    Forgot  to add

    You can get the cheaper wire ones at Sams, Wal mart and the party store with disposable foil pans
  6. Thanks for all the great feedback guys. I feel a lot better about smoking the butt a day in advance.   

    SQWIB, those pics you posted were great and thanks for taking the time to do that.  I went to Sams today and bought one of the wire rack set ups.


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