I might be providing pulled pork for a graduation party coming up for my daughter and friends and family. It’s not finalized yet partially because I haven’t committed. I would need to make about 8 pork butts. The venue has a kitchen at our disposal.
I normally vac bag and reheat in water. It turns out great but I was experimenting with possibly easier methods. I did a test butt yesterday and reheated in a nesco with some apple juice tonight. This method would be similar to reheating via slow cooker or covered in an oven. I figured that would be easier for large quantity. I was disappointed in the results. It was ok but It was nothing like fresh or vac bag reheated in water.
I might pass on doing this if I’m not satisfied with what I’ll serve.
Any recommendations on cooking ahead a couple days and reheating? I will not be freezing it.
Maybe it’s the perfect excuse to buy a 22 wsm. That and my 18 would go all night and I could pull them fresh the day of.
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