- May 9, 2010
- 418
- 426
Is it pretty common to lose some of the smoke flavor on the reheat for pulled pork? I reheated last night’s portion in a small saucepan with a lid and some splashes of apple juice. I made sure to keep the heat on low to bring it back up to temp. I sprinkled on some additional Meat Church Honey Hog as well, which did help give it some additional flavor pop. Now granted I used all mulberry wood for this smoke, so being a fruit wood it’s not as strong. But I always feel the smoke flavor is almost non-existent or greatly reduced once I reheat the leftovers. Even when I’ve used something stronger like my favorite hickory/cherry mix, the smoke flavor is not as strong on the reheat. My wife says she can still taste smoke, but I don’t feel like I can. I generally prefer a more pronounced and bolder smoke than she does. This pulled pork was finished at 8:30am yesterday and I shredded it after a 1 hour rest in this foil pan. Since we were going to be having it for dinner later that night I didn’t bother to bag it yet. I just covered with foil and kept this pan in the fridge until dinner. I did vacuum seal some of the leftovers and ziploc bagged some that we were going to eat in the next couple of days. I always felt it was silly to vac seal pork I was going to eat in the next couple of days but maybe I’m wrong on that thought process?