Thread: 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 ?

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.

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

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...

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

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.

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...

On 2/25/2012 3:38 AM, Jeßus 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.

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

"Janet Wilder" <[email protected]> wrote in message
news:4f4986d1$0$2316$c3e8da3$[email protected] b.com...
> On 2/25/2012 3:38 AM, Jeßus 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

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, Jeßus 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...

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.