Re-heating Pulled Pork w/Finishing Sauce

[GatorAGR]

I smoked 4 pork butts and pulled them yesterday. Refrigerated and plan to serve tomorrow. A couple questions for the experts...1) Should I add finishing sauce before or after reheating? I'm inclined to add it before to help the moisture. 2) I was going to use the oven to reheat, but am now considering using my MES40 w/Auber where I could set a lower temp like 150F or so. Any thoughts on these methods? Oven will only go down to 170F so I'm worried that's too high for a holding temp.

 

[sandyut]

I add it before I portion it out to freeze. So I would add it before.

 

[912smoker]

The last few that I've reheated were done in the crock pot with excellent results. I add the liquid gold back in before and reserve some to add to the finished goods. Along with some extra rub. The MES should be a good choice.

Keith

 

[WaterRat]

Reheating 4 butts at 150 will take forever. I’d add the sauce before heating or if you kept the dippings throw that in then in a covered pan at 250 till warmed then turn it down to hold. This is what I usually do unless I vac seal it - then it goes in a barely simmering pot.

 

[GatorAGR]

Thanks all. I think I'll just use apple juice to reheat so as not to change the flavor too much. I'll reheat at 250-300 in the oven until meat is at temp then hold in the MES at 145 or so.