Results 1 to 13 of 13

Thread: Pulled Pork not as good the next day - ideas?

  1. #1
    RiffWraith Guest

    Default Pulled Pork not as good the next day - ideas?


    Hi all. I bought a pork butt, and used a dry rub on the meat. Salt,
    pepper, garlic powder, onion powder, paprika, rosemary, thyme, sage,
    brown sugar, cumin. In the oven for 7 hours @250. It was awesome. It was
    literally falling apart when I took it out. Tender, juicy - perfect.

    I put the portion i did not eat in the fridge, and left it for the next
    day. Problem was - after I heated it up, it was nothing like it was the
    day before. It was edible, but the meat was not nearly as tender nor as
    juicy.

    Any ideas on what I should do for next time, to ensure that the meat is
    on the second day as it was on the first? Or is that just the way that
    it is?

    Thanks in advance.




    --
    RiffWraith

  2. #2
    Je▀us Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    On Sat, 25 Feb 2012 08:15:53 +0000, RiffWraith
    <[email protected]> wrote:

    >
    >Hi all. I bought a pork butt, and used a dry rub on the meat. Salt,
    >pepper, garlic powder, onion powder, paprika, rosemary, thyme, sage,
    >brown sugar, cumin. In the oven for 7 hours @250. It was awesome. It was
    >literally falling apart when I took it out. Tender, juicy - perfect.
    >
    >I put the portion i did not eat in the fridge, and left it for the next
    >day. Problem was - after I heated it up, it was nothing like it was the
    >day before. It was edible, but the meat was not nearly as tender nor as
    >juicy.
    >
    >Any ideas on what I should do for next time, to ensure that the meat is
    >on the second day as it was on the first? Or is that just the way that
    >it is?
    >
    >Thanks in advance.


    I'm thinking that maybe you heated it up a tad too aggressively, i.e
    too much heat ?

  3. #3
    Ed Pawlowski Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    On Sat, 25 Feb 2012 08:15:53 +0000, RiffWraith
    <[email protected]> wrote:

    >
    >Hi all. I bought a pork butt, and used a dry rub on the meat. Salt,
    >pepper, garlic powder, onion powder, paprika, rosemary, thyme, sage,
    >brown sugar, cumin. In the oven for 7 hours @250. It was awesome. It was
    >literally falling apart when I took it out. Tender, juicy - perfect.
    >
    >I put the portion i did not eat in the fridge, and left it for the next
    >day. Problem was - after I heated it up, it was nothing like it was the
    >day before. It was edible, but the meat was not nearly as tender nor as
    >juicy.
    >
    >Any ideas on what I should do for next time, to ensure that the meat is
    >on the second day as it was on the first? Or is that just the way that
    >it is?
    >
    >Thanks in advance.


    How did you reheat it? If in the oven, it probably dried out. I
    reheat in the microwave, but at a medium setting. Too high and it will
    toughen.

  4. #4
    Andy Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    RiffWraith <[email protected]> wrote:

    > Any ideas on what I should do for next time, to ensure that the meat is
    > on the second day as it was on the first? Or is that just the way that
    > it is?



    In a lightly oiled saute pan over medium heat, add the needed portions and
    saturate in BBQ sauce, stirring constantly until it just begins to sizzle.
    Remove and serve, adding any reserved au jus to the rolls.

    Or not!

    Andy

  5. #5
    John Kuthe Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    On Feb 25, 2:15*am, RiffWraith <RiffWraith.
    98e58c8.440...@foodbanter.com> wrote:
    > Hi all. I bought a pork butt, and used a dry rub on the meat. Salt,
    > pepper, garlic powder, onion powder, paprika, rosemary, thyme, sage,
    > brown sugar, cumin. In the oven for 7 hours @250. It was awesome. It was
    > literally falling apart when I took it out. Tender, juicy - perfect.
    >
    > I put the portion i did not eat in the fridge, and left it for the next
    > day. Problem was - after I heated it up, it was nothing like it was the
    > day before. It was edible, but the meat was not nearly as tender nor as
    > juicy.
    >
    > Any ideas on what I should do for next time, to ensure that the meat is
    > on the second day as it was on the first? Or is that just the way that
    > it is?
    >
    > Thanks in advance.
    >
    > --
    > RiffWraith


    Pulled pork is best when eaten from a plastic cup with a plastic fork
    after drinking all afternoon and evening at your good friends'
    wedding! :-)

    John Kuthe...

  6. #6
    Gary Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    John Kuthe wrote:
    >
    > Pulled pork is best when eaten from a plastic cup with a plastic fork
    > after drinking all afternoon and evening at your good friends'
    > wedding! :-)


    LOL! *Anything* will taste great after drinking all afternoon and evening,
    John! hahaha

    For me, pulled pork on a fresh bun with heaping cole slaw would be better.

    Gary

  7. #7
    z z Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    At work they make an apple slaw and liberally apply it on top of the
    pork in the bun. The apple slaw is so moist you don't notice dry meat.


  8. #8
    John Kuthe Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    On Feb 25, 12:18*pm, Gary <g.maj...@att.net> wrote:
    > John Kuthe wrote:
    >
    > > Pulled pork is best when eaten from a plastic cup with a plastic fork
    > > after drinking all afternoon and evening at your good friends'
    > > wedding! :-)

    >
    > LOL! **Anything* will taste great after drinking all afternoon and evening,
    > John! *hahaha
    >
    > For me, pulled pork on a fresh bun with heaping cole slaw would be better..


    I think we had that earlier in the evening. But there was this big
    foil pan of pulled pork in the kitchen as they were cleaning up after
    the wedding reception party, and I looked at that big pan of pulled
    pork and realized it would be kinda unsanitary to just start eating
    from the whole pan, and the closet utensils were clear plastic cups
    and plastic forks, knives and spoons. So I grabbed a cup and a fork
    and started filling the cup with pulled pork, and then walked
    (slightly unsteadily!) eating the pulled pork from a plastic cup as I
    babbled amazingly eloquently about something scientific, as I heard
    later. I very much impressed the groom's parents who never saw someone
    so drunk eating pulled pork from a plastic cup *and* babbling so
    eloquently about complex scientific stuff! ;-)

    I made a name for myself with that one! :-)

    John Kuthe...

  9. #9
    Janet Wilder Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    On 2/25/2012 3:38 AM, Je▀us wrote:
    > On Sat, 25 Feb 2012 08:15:53 +0000, RiffWraith
    > <[email protected]> wrote:
    >
    >>
    >> Hi all. I bought a pork butt, and used a dry rub on the meat. Salt,
    >> pepper, garlic powder, onion powder, paprika, rosemary, thyme, sage,
    >> brown sugar, cumin. In the oven for 7 hours @250. It was awesome. It was
    >> literally falling apart when I took it out. Tender, juicy - perfect.
    >>
    >> I put the portion i did not eat in the fridge, and left it for the next
    >> day. Problem was - after I heated it up, it was nothing like it was the
    >> day before. It was edible, but the meat was not nearly as tender nor as
    >> juicy.
    >>
    >> Any ideas on what I should do for next time, to ensure that the meat is
    >> on the second day as it was on the first? Or is that just the way that
    >> it is?
    >>
    >> Thanks in advance.

    >
    > I'm thinking that maybe you heated it up a tad too aggressively, i.e
    > too much heat ?



    It has a tendency to go dry in storage. When I smoke a pork butt on my
    bullet smoker, I pull it on a plate so the juices and liquid fat stays
    with the meat. I put up portions of the left overs in vacuum bags. I
    use the Ziplock with the manual pump quart sized bags.

    The meat is then frozen. When I want to serve it, I put the sealed bag
    into a pot of water and boil gently until the meat is hot.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  10. #10
    Bob Terwilliger Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    z z wrote:

    > At work they make an apple slaw and liberally apply it on top of the
    > pork in the bun. The apple slaw is so moist you don't notice dry meat.


    I was thinking much the same thing. When I made an "Upscale Barbecue"
    dinner last year I originally intended to make a fennel-apple slaw to
    accompany the smoked pork. But when the main course shifted from pork
    shoulder to beef brisket, I made celery-root slaw with creamy mustard
    dressing instead. That also worked well.

    Bob

  11. #11
    Kent Guest

    Default Re: Pulled Pork not as good the next day - ideas?


    "Janet Wilder" <[email protected]> wrote in message
    news:4f4986d1$0$2316$c3e8da3$[email protected] b.com...
    > On 2/25/2012 3:38 AM, Je▀us wrote:
    >> On Sat, 25 Feb 2012 08:15:53 +0000, RiffWraith
    >> <[email protected]> wrote:
    >>
    >>>
    >>> Hi all. I bought a pork butt, and used a dry rub on the meat. Salt,
    >>> pepper, garlic powder, onion powder, paprika, rosemary, thyme, sage,
    >>> brown sugar, cumin. In the oven for 7 hours @250. It was awesome. It was
    >>> literally falling apart when I took it out. Tender, juicy - perfect.
    >>>
    >>> I put the portion i did not eat in the fridge, and left it for the next
    >>> day. Problem was - after I heated it up, it was nothing like it was the
    >>> day before. It was edible, but the meat was not nearly as tender nor as
    >>> juicy.
    >>>
    >>> Any ideas on what I should do for next time, to ensure that the meat is
    >>> on the second day as it was on the first? Or is that just the way that
    >>> it is?
    >>>
    >>> Thanks in advance.

    >>
    >> I'm thinking that maybe you heated it up a tad too aggressively, i.e
    >> too much heat ?

    >
    >
    > It has a tendency to go dry in storage. When I smoke a pork butt on my
    > bullet smoker, I pull it on a plate so the juices and liquid fat stays
    > with the meat. I put up portions of the left overs in vacuum bags. I use
    > the Ziplock with the manual pump quart sized bags.
    >
    > The meat is then frozen. When I want to serve it, I put the sealed bag
    > into a pot of water and boil gently until the meat is hot.
    >
    > Janet Wilder
    >
    >

    I agree. I was going to suggest wrapping it in dinner sized pieces tightly
    with cling and freezing. Ziplock may be better. You also could heat the
    ziplocked meat up in the microwave at a very low setting, power level of 3.
    I think it's very important to bring the cooked meat to room temp. before
    you do anything.

    Kent







  12. #12
    John Kuthe Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    On Feb 26, 4:39*am, "Kent" <keh6...@ana.yahoo.com> wrote:
    > "Janet Wilder" <kelliepoo...@yahoo.com> wrote in message
    >
    > news:4f4986d1$0$2316$c3e8da3$[email protected] b.com...
    >
    > > On 2/25/2012 3:38 AM, Je▀us wrote:
    > >> On Sat, 25 Feb 2012 08:15:53 +0000, RiffWraith
    > >> <RiffWraith.98e58c8.440...@foodbanter.com> *wrote:

    >
    > >>> Hi all. I bought a pork butt, and used a dry rub on the meat. Salt,
    > >>> pepper, garlic powder, onion powder, paprika, rosemary, thyme, sage,
    > >>> brown sugar, cumin. In the oven for 7 hours @250. It was awesome. It was
    > >>> literally falling apart when I took it out. Tender, juicy - perfect.

    >
    > >>> I put the portion i did not eat in the fridge, and left it for the next
    > >>> day. Problem was - after I heated it up, it was nothing like it was the
    > >>> day before. It was edible, but the meat was not nearly as tender nor as
    > >>> juicy.

    >
    > >>> Any ideas on what I should do for next time, to ensure that the meat is
    > >>> on the second day as it was on the first? Or is that just the way that
    > >>> it is?

    >
    > >>> Thanks in advance.

    >
    > >> I'm thinking that maybe you heated it up a tad too aggressively, i.e
    > >> too much heat ?

    >
    > > It has a tendency to go dry in storage. *When I smoke a pork butt on my
    > > bullet smoker, I pull it on a plate so the juices and liquid fat stays
    > > with the meat. *I put up portions of the left overs in vacuum bags. *I use
    > > the Ziplock with the manual pump quart sized bags.

    >
    > > The meat is then frozen. *When I want to serve it, I put the sealed bag
    > > into a pot of water and boil gently until the meat is hot.

    >
    > > Janet Wilder

    >
    > I agree. I was going to suggest wrapping it in dinner sized pieces tightly
    > with cling and freezing. *Ziplock may be better. *You also could heatthe
    > ziplocked meat up in the microwave at a very low setting, power level of 3.
    > I think it's very important to bring the cooked meat to room temp. before
    > you do anything.
    >
    > Kent


    Yep, I can see that. When you dry-cook meat, especially for a long
    time like smoking it you are gonna dry it out a lot to begin with. I
    didn't see any mention of slathering your pulled pork in a sauce sob I
    have to assume you are wanting to store it "dry" and I think "dry" is
    the key word. You don't want it too dry. Sealing it up airtight in a
    ziplock should prevent much if any further drying.

    I think this is why pulled pork often comes slathered in BBQ sauce.
    Keeps it from being too dry. I know that pulled pork I was eating from
    a plastic cup was slathered in BBQ sauce, and it was YUM! :-)

    John Kuthe...

  13. #13
    spamtrap1888 Guest

    Default Re: Pulled Pork not as good the next day - ideas?

    On Feb 25, 12:15*am, RiffWraith <RiffWraith.
    98e58c8.440...@foodbanter.com> wrote:
    > Hi all. I bought a pork butt, and used a dry rub on the meat. Salt,
    > pepper, garlic powder, onion powder, paprika, rosemary, thyme, sage,
    > brown sugar, cumin. In the oven for 7 hours @250. It was awesome. It was
    > literally falling apart when I took it out. Tender, juicy - perfect.
    >
    > I put the portion i did not eat in the fridge, and left it for the next
    > day. Problem was - after I heated it up, it was nothing like it was the
    > day before. It was edible, but the meat was not nearly as tender nor as
    > juicy.
    >
    > Any ideas on what I should do for next time, to ensure that the meat is
    > on the second day as it was on the first? Or is that just the way that
    > it is?


    Pull the meat apart, and reheat it in chile verde. Serve with black
    beans and tortillas.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32