Pulled Pork Chili great recipe to use leftover pulled pork! (2024)

FAQs

What to do with pulled pork after pulling? ›

Are there any other good ideas for what I should do with about 3 pounds of dry, overcooked pork? Editor: Allison, overall, my suggestion would be to dice or shred it extra-fine and use it in places where its texture will be less of a problem: Breakfast burritos, cheesy pasta casserole, omelets, and soups.

USDA recommends using cooked pork within three to four days, kept refrigerated (40 °F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

The microwave can dry out certain foods, but pulled pork contains more moisture than other types of meat. Place the pork in a microwave-safe dish, add some barbecue sauce or another savory liquid, cover with a lid or plastic wrap, and microwave on high for two minutes, giving it a stir before serving.

Add a stick of butter to the top of the meat. Note: I was short on butter while taking these pictures so I had to use a half stick on each pan to make it work. That was enough but in my opinion, a whole stick is best. During the reheating process, the butter will melt and juice up the meat.

Pulled pork can be consumed and eaten safely for up to 4 days when stored in the fridge, according to the USDA. However, this time frame may vary depending on how it was stored and whether it was cooked properly.

In general, consumers have one to three days to use that meat product if it is fresh before there would be concern from a safety standpoint. Typically retailers will mark down the price of a product if the sell by date is near.

To freeze pulled pork, allow it to cool completely, then transfer it to a freezer-safe container or resealable freezer bag. Make sure to remove as much air as possible before sealing. Properly stored, pulled pork can be frozen for up to 3-4 months without significantly affecting the quality of the meat.

To reheat pulled pork in the oven, preheat the oven to 225 degrees Fahrenheit. Spread your leftover pork into the bottom of a glass or ceramic baking dish, add a splash of leftover barbecue sauce, broth, apple juice, or other flavorful liquid, then cover the pan tightly with a layer of tinfoil.

For an all-American classic, I use a mix of ketchup, grainy mustard, apple cider vinegar, and Coca-Cola. Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.

What is the best liquid for reheating pulled pork? ›

Reheating your pulled pork in the oven is easy, simple, and probably the best way to reheat a lot of pre-shredded meat. Place your whole butt or shredded pork in an ovenproof dish and add in a little liquid to replace some of the lost moisture. This can be apple juice, cider vinegar, broth, or a thick BBQ sauce.

Finishing season. After it's pulled and juices added back in I usually dose the PP with some additional rub and mix it in. This way the outside tastes like the inside and the sugars and seasoning have a chance to blend into and be absorbed my the PP.

Absolutely, you need to re-season your pulled meat. I always retain some bark and chop it and add that back in. I also add juices trapped in the resting foil. Next I use a finishing rub, which is your favorite rub ground super fine in your spice grinder.

Slow cooked pork in the oven will make its own pan juices. So, there is no need to add liquid. In fact, you will need to drain off the liquid pan juices into a container to save for later so that they do not dilute any BBQ sauce. These pan juices can also be added back later to keep it moist.

There is some debate in the barbecue community about if you should rest pork shoulder/butt for as long as you rest briskets. Most experienced pitmasters will agree that you must let the meat rest for at least an hour, but some people argue that pork butts can be shredded straight out of the smoker.