It is simple to make “too much” pulled pork, since “too much pulled pork” isn’t really a thing.
It’s a little harder to reheat pulled pork the next day, and if you don’t do it right, you might end up with a disappointingly dry mess.
This article will talk about how to store pulled pork so that it stays in great shape and how to reheat it so that it tastes just as good, if not better, than the day it was cooked.
Leftover smoked pork butt is a delicious treat But reheating it properly is key to preserving that smoky flavor and juicy tenderness you achieved during the long smoking process. Follow these foolproof tips for reheating smoked pork butt so it comes out just as mouthwatering as the first time around
Why Proper Reheating Matters
Smoking a pork butt takes patience. It can easily take 12-16 hours of low, indirect heat to break down the collagen and turn the meat fall-apart tender. Rush the reheating, and you risk undoing all that careful smoking work.
The reheating method needs to be gentle enough to retain moisture in the meat while still heating it thoroughly. Reheating too fast will dry out the pork. Too slow or uneven, and you’ll end up with cold spots. Master the reheating process and you can enjoy delicious smoked pork any time.
Prepping the Pork Butt
Start with a fully cooked smoked pork butt. If yours isn’t already shredded use forks or your fingers to pull or shred the pork into smaller pieces. Shredding allows the meat to reheat faster.
Consider adding your favorite barbecue sauce or other seasoning to add flavor. The pork will absorb tastes well during reheating. And be sure to remove any hardened chunks of fat – they can turn rubbery when reheated.
Choosing Your Reheating Method
You have a few good options for reheating smoked pork butt gently while infusing moisture:
Oven: Preheat oven to 325°F. Place shredded pork in a covered baking dish with a bit of broth or barbecue sauce. Heat for 1-2 hours until warmed through.
Crockpot: Combine pork with sauce in a crockpot. Cook on LOW for 2-3 hours, until heated through. Stir occasionally.
Grill: Use indirect heat around 300°F. Place shredded pork in a foil packet with sauce. Grill for 1-2 hours until hot.
Microwave: Microwave is risky as it can dry out pork. Use LOW power and short increments, stirring frequently. Only use as a last resort.
Maintaining Moisture
Dry meat is sad meat. To keep your pork butt tender:
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Add a splash of broth, juice or water before heating. This adds invaluable moisture.
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Wrap the pork in foil or place in a covered dish to seal in steam as it heats.
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Cook slowly using low, indirect heat rather than intense direct heat.
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Shred or slice the pork into smaller pieces so it heats faster.
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Stop reheating as soon as the pork is heated through. Avoid overcooking.
Pairing Flavors
One advantage to reheating smoked meat is you can add flavors! Consider mixing in:
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Barbecue sauce – tomato-based, vinegar-based, mustard sauce, etc.
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Apple juice, cola or another fruit soda
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Brown sugar, honey, maple syrup or your favorite glaze
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Smoky rub spices like chili powder, cumin and paprika
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A splash of bourbon, beer or cider
Take your pork butt from great to spectacular by playing with flavor combinations.
Serving Suggestions
Smoked pork butt makes for amazing tacos, sandwiches, pizza and beyond. Pile it onto:
Sandwiches: Get creative with rolls and toppings like pickles, slaw and barbecue sauce.
Tacos: Mix with salsa, guacamole, peppers and Mexican spices for a tasty taco filling.
Salads: Add juicy chunks of pork on top of mixed greens, veggies and beans.
Baked potatoes: Heap hot pulled pork onto baked potatoes. Top with cheese, bacon and green onion.
Nachos: Layer pork with corn chips, cheese sauce, beans, jalapeños and more for nacho perfection.
Step-By-Step Reheating Guide
Follow these steps for foolproof smoked pork butt reheating:
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Prep pork butt by shredding into pieces if necessary.
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Add desired seasoning or barbecue sauce to pork.
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Select a moist reheating method like the oven or slow cooker.
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Add liquid like broth and wrap pork in foil.
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Cook at low temperature (300-325°F) until heated through, about 1-2 hours.
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Use two forks to shred pork before serving if needed.
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Pile hot, juicy pork onto buns, tacos, salads, nachos and more!
Common Questions
Can you reheat smoked pork butt in the microwave?
Yes, but use caution as microwave can dry out pork. Use LOW power and heat in short increments. Stir frequently and check often.
How long does reheated smoked pork last?
Store any uneaten reheated pork butt in the fridge. It will keep for 3-4 days. Reheat additional portions as needed.
What temperature should reheated smoked pork reach?
Aim to reheat pork to an internal temperature of 130-140°F. Use a meat thermometer to check. Avoid overheating as it dries out pork.
Reheating smoked pork butt is easy and so rewarding. Follow these guidelines for lip-smacking pulled pork any night of the week. Enjoy the leftovers!
Other ways to reheat pulled pork
Even though we think the first way is best, here are some other ways to vacuum seal your pork:
Can you reheat pulled pork in the microwave?
Although many pitmasters might sneer at the idea, you can reheat your pulled pork in the microwave.
It’s likely the fastest way to do it, but depending on how you stored the pork, you may need to put it in a container that can go in the microwave first.
Many plastic wrappings, including some vacuum bags, contain chemicals like bisphenol-A (BPA) and phthalates. These chemicals are harmful to the human body and can leach out during the microwaving process.
Look for storage bags that don’t contain BPA or phthalates, use a container that is approved by the FDA for microwave use, or just use a glass dish that can go in the microwave.
- Wrap the pork in a dish that can go in the microwave. Then, cook it on medium to low for one minute at a time until it reaches 165°F. This should only take a few minutes.
- If the meat starts to dry out, just add a little water.
People worry that reheating food, especially pork, can make it a good place for bacteria to grow.
As we mentioned, if you let your meat sit in the ‘Danger Zone’ of between 40°F and 140°F, bacterial colonies of Staphylococcus, Salmonella and E. coli will double in size every 20 minutes.
To keep your food safe from bacteria growth, there are simple things you can do.
The best way to keep your meat out of the danger zone is to chill it immediately after cooking. Obviously, you can’t put a freshly cooked pork butt straight in the fridge, but you can use the Wozniak Method.
Mike Wozniak came up with the Wozniak Method. He was the pitmaster for QUAU, the 2010 Kansas City Barbeque Society Team of the Year winners.
If Mike wins a lot of competitions every year, he always has a lot of meat left over. He uses this method to quickly chill the meat.
- When the pork butt is done, wrap it in foil as tightly as you can and pinch off the ends. This is where you try to make a seal that is as tight as possible.
- Put the pork parcel and foil in a plastic bag that won’t let water in.
- Cover the package with ice and put it all in a cooler that is full of ice.
- Moving it to the fridge is safe once the temperature drops below 40° F. There is no chance that it will raise the temperature in the fridge too high and ruin the other food.
Your refrigerated pork will last for around 4 days in the fridge or for approximately 2 to 3 months if you choose to freeze it. After that time, the pork is still ok to eat, but it might start to get a little freezer burn.