HOW TO REHEAT PULLED PORK - Prepare it the day before and reheat it

In this article, we'll explain how to reheat and reheat pulled pork cooked the day before. Reheating pulled pork, if done correctly, will make it taste almost unnoticeable compared to freshly cooked pulled pork.

Read to the end to discover all the techniques and tips for presenting pulled pork prepared the day before at the table, which will be as if it had just come off the barbecue: hot, juicy and tender.

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INGREDIENTS

• Cooked Pulled Pork

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PREPARATION

Since it's a very lengthy recipe, it's sometimes helpful to dedicate different days to cooking and eating pulled pork. In fact, you might decide to prepare the meat the day before so you can easily serve it for lunch the next day.

In these cases, once cooked, you'll have cooked meat and a good amount of liquid in the container. If you plan to eat it on a different day, take the meat whole, separate it from the liquid, and store it covered in the refrigerator.

We'll use the remaining liquid in the container to season the sauce. To preserve it, take a sieve and filter all the liquid, pouring it into a bowl.

After a few seconds we can already distinguish two layers: one darker, watery and tasty, and another lighter, fattier and heavier.

To allow the fat to rise to the surface and solidify completely, which we will then remove, we place the bowl in the refrigerator until the next day.

The next day, we can use the cooked coppa and its juices. To shred it, we need to heat the meat, bringing it back to the optimal temperature so that the fibers can easily separate.

For this process, we can use an oven, barbecue, or microwave. The important thing is to keep the temperature at a maximum of 90-100°C and to cover the meat with aluminum foil. Add a little water or cooking liquid to the bottom of the pan.

The meat will be completely regenerated when the internal temperature reaches 70 - 80 °C and it will be possible to pull.

Return the bowl with the cooking liquid. After cooling, the fat will have risen to the surface and thickened: simply remove it with a spoon, leaving only the fat-free, flavorful liquid.

This way we will make our recipe less heavy, without giving up all its flavors.

If you plan to eat the regenerated pulled pork on different days, we recommend pouring the liquid only over the meat you'll be eating immediately. This way, the unseasoned meat will keep for several days in the refrigerator or freezer, vacuum-sealed.

Even the leftover liquid can be stored: just vacuum-pack it or pour it into an airtight container and store it in the freezer or refrigerator.

You can also vacuum seal freshly cooked and pulled meat. To regenerate it in this case, we use a Roner, even if the meat has been frozen. If you don't have one, simply wait for the meat to thaw and proceed following the steps above.

In any case, the result will be truly optimal, as if you were serving your pulled pork fresh off the barbecue!