Friday, July 9, 2010

How to Reheat Pulled Pork you made Earlier for a Big Bash

http://chowhound.chow.com/topics/306415

Reheating Pulled Pork
Attending a BBQ tomorrow and offered to make a pulled pork. Rather than commandere their grill for 8 hours I smoked it yesterday at home. I want to reheat it there (it is unsauced) and don't want to ruin it (dry it out etc.). I'm not sure what the best method would be, Any Ideas?

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King of Northern Blvd Jul 02, 2006 11:41PM
5 Replies so Far

I just did this yesterday. I "pulled" it while it was cold (had cooked it the day before). I heated up the sauce and put it all in a crock pot. The hot sauce got the reheating processes started. It was all hot in 10-20 minutes. Hope this helps.

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janedoe67 Jul 02, 2006 11:50PM
I just made it tonight but it was ready way before I intended to serve dinner. I just heated it in the microwave for a minute or so, with some of the sauce, just enough to wet it. Worked out great, but this may not be appropriate if you've got a large quantity to reheat in someone elses home.

Laurie

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sivyaleah Jul 02, 2006 11:53PM
I make a lot of pulled pork in advance for a family reunion each year, and have had good luck chilling the pulled pork with only a little sauce in ziploc bags, then gently warming it in a big electric roaster - a crockpot or electric skillet would work, too. If you put it in those vacuum sealed foodsaver ags, you can even reheat it in boiling water.

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sheiladeedee Jul 03, 2006 01:46AM
Put in a large aluminum roasting pan. Add some water (Or beer or apple juice and sauce if you like) cover with aluminum foil and place on the grill off the heat a let stand for 30 - 60 mins. Works all the time for me. Make sure you stir it up before you serve it.

Enjoy
DT

Mango Chutney (for topping Pulled Pork)

http://simplyrecipes.com/recipes/homemade_mango_chutney/

I halved the recipe, and did not use chili pepper flakes, due to Bryna not being able to handle spice ;).

This was to top my pulled pork that I'm making the first time for Q's Homecoming party (July 10, 2010).

Already putting these ingredients together, it's delicious. I can't wait to eat it.

Homemade Mango Chutney Recipe
INGREDIENTS
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped (I substituted regular ginger, and used less)
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
METHOD
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars

Wednesday, July 7, 2010

Zesty Hot Squash with Grilled Onions and Tomatoes

3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste
Directions

In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
Reduce heat to low and cook until tender-crisp.