Best storage for pulled pork

[Geo]

I'm scheduled to cook 2 pork shoulders for a fundraiser in a couple weeks. In the past, I have always timed the cook so I could take it off the KK, let it sit for a while, pull it, and deliver it. That way it's as fresh as possible. This year, however, I have a conflict on the date of the fundraiser, so I'm wondering if it would work to cook it the day before, and have them reheat it just prior to the fundraiser. 

I presume that I should cook & pull it as usual, but I'm wondering how to best store and reheat the pulled pork. Any suggestions?

Thanks for any suggestions

[MacKenzie]

I have not done this but it is what I would try, pull, put in vacuum sealed bags with some juice, vacuum seal and when you want to reheat put the bag in a sous vide bathat 148F for 45 mins. or so to heat up. That's my idea.

[Geo]

7 minutes ago, MacKenzie said:

I have not done this but it is what I would try, pull, put in vacuum sealed bags with some juice, vacuum seal and when you want to reheat put the bag in a sous vide bathat 148F for 45 mins. or so to heat up. That's my idea.

Thanks for the suggestions, MacKenzie. I have vacuum pack equipment, but no SousVide. I'll check if the organizer might have a SV. If not, would it be best to reheat in an oven, covered with the juice?

[Pequod]

If no sous vide, then I'm thinking crockpot set on low. 

[MacKenzie]

There you go.  

[Geo]

Thanks so much, HalfSmoke and MacK. That sounds like a great way to do it.

[tinyfish]

What about the vacuum bags reheated in some low simmering water.

You can take the temp of some simmering water and see if its close to 145f.

[ckreef]

Is there someone who can pull it the day of the fund raiser. It's always best to store in big chunks, reheat then pull just before serving if possible. 

[Steve M]

I vacuum pack my pulled pork leftovers and freeze them. When I want to use some, I throw the frozen pack straight in to boiling water until heated and it tastes just like it came off the smoker. I expect you could certainly get away with heating the refrigerated pork on a low simmer.

[Geo]

Thanks Tony, Charles, & Steve... All great ideas. I've decided to vacuum seal, refrigerate, and reheat in the bag in water at a low boil. Cooked the pork shoulder last night, and pulled & vacuum sealed it this morning. In the next day or two, I'll take it to the lady who coordinates the fundraiser, let her heat it up, and see what she thinks. Will let you know how it works.

Can't resist a couple pictures...

[MacKenzie]

That pulled pork looks beautiful.  

I would suggest not to let the water boil just try to keep the temp abovet the danger mark of 140F.

[Geo]

Thanks MacKenzie. I'll do that.

[bryan]

I always heat below the cooked at temp or the product will cook more.

Joe

[Geo]

Thanks, Joe. I'll do that  

 

 

[bryan]

MacKenzie is right on as always.

The following is a great aid.

http://amazingribs.com/tips_and_technique/meat_science.html

[Aussie Ora]

That turned out fantastic glad you got it sussed your KK looks familar lol

Outback Kamado Bar and Grill

[egmiii]

I vacuum pack my leftovers and freeze them. Like others have said, just reheat it in simmering water around 145F. If you go hotter, once opened it will lose too much moisture before serving. The softer bark is the only way I can tell it didn't come straight from the smoker. I reheated a brisket point using this method the other day and it was outstanding.