LarryWolfe
Chef Extraordinaire
chris1237 said:I need to reheat pulled pork for a sort of gig on the 17. I plan to cook about 40lbs of pork. I was hoping to cook thurs or friday. The person I am cooking for wants it divided up into 1/5 in tin pans. So she can reheat it in the oven. Do any of you know how to reheat it in the oven.
Chris
Chris all of the suggestions here are right on, but remember to give the customer what they ask for. If she asked for it in pans, give it to her in pans. People want convenience. The foodsaver methods will definitely give you the freshest results, but you can get darn near identical results reheating in the oven in the pans.
When you pull it if you plan on saucing it, do it then and put it in the pans. Otherwise add a little AJ as the others have stated and put it in the pans. But do not over fill the pans (I learned this yesterday) leave room to toss the meat. Put the pans in a 300 degree oven/grill/pit foiled. After about 15-20 minutes remove the foil and toss the meat. All you wanna do is warm the meat through, you don't wanna get it pipping hot or you will end up overcooking and it will get mushy or dry out.
Hope this helps, good luck on your gig!