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Reheating Pulled Pork and Brisket

post #1 of 6
Thread Starter 

Anyone have any tips for reheating pulled pork and brisket quickly without drying out? With my current set up I marinate both overnight, slow cook in the oven for around 6 hours then pull, cool and vac pack. I then store the vac bags in the fridge or freeze until ready to reheat whereupon I place the bags in a pot of boiling water for around 25 mins until they get up to temperature, after which I hot hold in a bain marie until use. Although this usually works well for the pork it can turn the brisket rubbery at times and I'd like to cut down the reheat time if possible. I've been toying with the idea of a microwave but worries this will affect quality. Any advice greatly appreciated!

post #2 of 6
A Bain marie is te best method but I do use the microwave most of the time to reheat pulled pork. I find that by adding a tablespoon of water per serving it makes it pork steam, sort of like in a Bain Marie. It works for me every time.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 6

The best way because the meat is already vac pack would be Sous Vide. This won't help getting it faster but it will keep the meat at a good quality. When I reheated anything it was always in a steamer. I don't like any kind of dry heat reheating so you need to find a way to steam it. 

post #4 of 6
Thread Starter 

Thanks guys I'm going to experiment with both the microwave and steamer. I agree a sous vide reheat would be the best (other than cooking and holding straight away) but I need to factor in time and wastage. I'm just wondering how companies like chipotle reheat their meat and keep it at a good quality- any further thoughts?

post #5 of 6
Growing up in our family restaurant that serves pulled pork we used the large steamer method. We added the liquid (drippings and juice) from the initial cooking method which we reserved and used for this purpose. Liquid does need to be added to create steam and maintain moisture. I agree that a dry heating method would ruin the meat.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 6
Quote:
Originally Posted by DannyLobster View Post
 

Thanks guys I'm going to experiment with both the microwave and steamer. I agree a sous vide reheat would be the best (other than cooking and holding straight away) but I need to factor in time and wastage. I'm just wondering how companies like chipotle reheat their meat and keep it at a good quality- any further thoughts?


Danny, your right cooking and holding/serving as close to the original time gives the best product. The pork only needs to be reheated up to 160 degrees and held at 140 degrees. Are you reheating the pulled pork in a sauce or is it the cooked pulled pork. What is the reason why your freezing. I think the answer is that you cook larger amounts so you don't have to cook it as offend. I would also say the pork would reheat better in a sauce. I think most people would have trouble reheating the cooked pork and even come close to being as juicy as when it was just cooked originally.IMHO when your reheating something the wetter the better. ........Chef Bill

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