Reheating bulk pork (in 2" and 4" inserts)

[valien]

Hey all,

Appreciate the help last week on my questions regarding how much pork I need for a big smoke. Got another question - for those that reheat bulk pork. What's the best temp? I will be storing the pork 2 days before the event so it will be refrigerated in 2" or 4" commercial pans/inserts.

Will be keeping all the juices from the foil part so that it can stay moist.

Any advice on temp and for how long? I will be using a commercial convection oven for the reheat part.

Thanks!

 

[chef jimmyj]

In a covered pan in a convection oven, 300 to 325°F until the IT hits 165. This will take about a hour in 2" pans and a little longer in 4"...JJ

 

[foamheart]

</nudges Chef JJ>

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

The Chef is a bit humble. The above finishing sauce is nearly a requirement for reheated pulled pork. It not only addds a bit of extra moisture but the spices. They don't overwhelm, no they just sems to take the pork's own taste to the next level. No, when used properly you'll never be able to put a finger on it and say, wow I like that sauce you put on it. No, its more like they know your pulled pork is better, more tastee, it has the perfect amount of moisture.

Check it out, Try a little ahead. I like to add it before sealing the storage bag it gives it even more time and contraction of cooling and the expansion of heating to dig its way deep into the meat's flavors.

If you'll just try it, you'll see what I mean.

Good luck with your smoke.

 

[chef jimmyj]

...Thanks...JJ

 

[valien]

Thanks Chef! Kinda what I thought but good to hear confirmation.