How to Reheat Smoked Pork Butt and Keep It Moist and Delicious

Smoked pork butt, also known as pork shoulder, is a fabulous cut of meat that takes many hours to smoke low and slow until tender and full of deep, smoky flavor. It’s often smoked for 8-12 hours or more. But like most large cuts of barbecue meat, you’ll likely end up with leftovers. Fortunately, reheating smoked pork butt is easy if you follow a few simple steps.

As someone who loves smoking pork butt and pulled pork in my backyard smoker, I’ve learned a few tricks for reheating it to keep the meat incredibly moist, full of flavor, and avoid dried out leftovers. In this guide, I’ll share everything I’ve learned over the years so you can reheat smoked pork butt like a pitmaster!

Why Smoked Pork Butt Is Prone to Drying Out

Smoked pork shoulder consists of mixed cuts like the Boston butt and picnic shoulder It contains a high amount of fat and connective tissue that must be rendered during low and slow smoking to break down the tough fibers into succulent pulled pork,

The problem is, this fat and collagen is sensitive to high heat. Reheating smoked pork at high temperatures, like in the microwave, causes the melted fat to congeal and the meat to dry out.

Even using a slow oven or reheating on the stove can dry out the pork if you aren’t careful. And no one wants dry stringy pulled pork or pork butt!

So to reheat smoked pork butt correctly, there are a few rules you must follow.

Tips for Reheating Smoked Pork Butt Perfectly

Follow these essential tips whenever you reheat smoked pork butt or pulled pork to keep it ridiculously moist and full of flavor

1. Use Low, Indirect Heat

The absolute best way to reheat smoked pork shoulder is using low, indirect heat. This gentle heating allows the meat to come up to temperature slowly so the fat and collagen don’t seize up and cause the meat to dry out.

You can use a low temperature oven, such as 275-300°F, to indirectly reheat smoked pork butt or pulled pork. Place the pork in a covered pan with a bit of butter, pork juice, stock or barbecue sauce to add moisture. Heat until the internal temperature reaches 165°F.

Alternatively, you can loosely wrap the pork in foil and place it back on the smoker or grill with the heat on low, around 250°F. The hot smoke will reheat the pork deliciously.

Do not use direct high heat, like grilling over direct flame, to reheat smoked pork butt. The sugars and melted fat on the exterior will burn while the interior stays cold.

2. Add Moisture

Adding moisture is key when reheating pulled pork. You’ll want to add about 1/4 cup of liquid to the pork before covering and heating.

Apple juice, chicken or pork stock, water, or your favorite barbecue sauce all work great. I also like adding a few pats of butter to further boost moisture and flavor.

For pulled pork, you can mix the liquid right in with the shredded meat so it reheats evenly. For whole pork butt or shoulder, pour the liquid around the meat before covering.

3. Use the Oven or Smoker, Avoid Microwaves

Microwaves are the enemy when reheating smoked pork butt or pulled pork. The high heat will cause moisture loss and uneven cooking.

Ovens and smokers are gentler and surround the pork in even, indirect heat. This allows the meat to reheat evenly throughout without drying out.

If using the oven, keep the temperature around 275-300°F and place the pork in a covered pan with moisture added. Allow it to come up to 140-165°F internally before serving.

4. Reheat Only What You’ll Eat

When dealing with leftovers, only reheat the amount you think you’ll eat within the next day or two. It’s tempting to reheat a huge batch of pulled pork all at once, but you’ll end up throwing much of it away.

Instead, portion out individual servings, wrap tightly, and freeze. Then you can pull out just what you need and reheat one serving at a time.

5. Rest and Shred After Reheating

If you’re reheating a whole smoked pork butt, let it rest 10-20 minutes once heated through before pulling or slicing. This allows the meat to reabsorb any juices.

Then you can finely shred the pork butt for pulled pork and mix with barbecue sauce. Or slice it for sandwiches and tacos.

Step-By-Step Guide for Reheating Smoked Pork Butt

Follow these simple steps whenever reheating smoked pork butt or pulled pork:

In the Oven:

1. Place pork in a foil pan and add 1⁄4 cup apple juice, stock or water. Dot the top with butter.

2. Cover pan tightly with foil.

3. Preheat oven to 300°F.

4. Heat pork for 1 hour, until internal temperature reaches 165°F.

5. If pork isn’t fully heated after 1 hour, continue reheating in 15 minute increments until done.

6. Rest pork 10 minutes before pulling or slicing.

On the Smoker:

1. Prepare smoker or grill for low and slow cooking, 225-250°F.

2. Lightly wrap pork butt in foil with 1⁄4 cup apple juice or stock.

3. Heat for 1-2 hours until pork reaches an internal temperature of 165°F.

4. Rest 10 minutes before pulling or slicing.

For Pulled Pork:

1. Place pulled pork in a foil pan and mix with 1⁄4 cup apple juice, stock or barbecue sauce.

2. Cover pan with foil.

3. Bake at 300°F for 45-60 minutes until heated through, stirring halfway.

How to Know When Reheated Pork Butt Is Ready

Checking the internal temperature is the best way to know when reheated smoked pork butt is ready to serve. Use an instant read thermometer to test the thickest part of the meat.

You’ll want the pork to reach an internal temperature of at least 165°F, but preferably around 180-190°F for the most tender, pull-apart meat.

Signs the pork is fully reheated:

• Internal temp reaches 165°F+

• Meat has darkened in color

• Fat has rendered again

• Meat pulls apart easily

• Steam escapes when removing foil

Other Tips for Delicious Leftover Pork

• Let pork cool completely before storing. Refrigerate within 2 hours.

• Store pulled pork with juices to prevent drying out.

• Freeze extra pulled pork in individual portions for grab-and-go meals.

• Add your favorite barbecue sauce when reheating to boost flavor.

• Reheated pulled pork is delicious in tacos, sandwiches, nachos, mac and cheese, chili, etc.

• Use leftover pork as a pizza or flatbread topping.

• Chop or shred any uneaten reheated pork and use in beans, pasta, omelets, etc.

Enjoy Deliciously Moist Leftover Pulled Pork

Smoked pork butt may take all day to prepare in a smoker, but the leftovers are invaluable. Follow these guidelines when reheating pulled pork or pork butt to enjoy incredibly moist meat that tastes like you just pulled it fresh off the smoker.

The key is using gentle, indirect heat whether in the oven or smoker. Be sure to add moisture and only reheat what you’ll eat within a couple days. And never use the microwave for reheating smoked pork.

With my method, your guests will swear the pork you’re serving was made from scratch that day! Now you can confidently smoke pork butt in bulk, knowing exactly how to reheat the leftovers to mouthwatering perfection every time.