tag:blogger.com,1999:blog-2519728884834730200.post4855613648719955154..comments2024-03-02T07:13:54.095-05:00Comments on Chef Bolek: Big Bob Gibson's Eight-Time World Championship Pork Shoulder, with Eastern Carolina and Memphis Barbecue Sauces (Savage Boleks' Barbecue 2011)Keith Bolekhttp://www.blogger.com/profile/13799921811007314431noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2519728884834730200.post-38376736840169040562014-02-03T17:44:06.149-05:002014-02-03T17:44:06.149-05:00I would not call myself a big pulled pork god. Wh...I would not call myself a big pulled pork god. When I have smoked pulled pork a day in advance, I usually reheat it in the oven with some sauce to help keep it moist. I would not have the temperature any higher than what you would normally use to keep food warm in the oven, about 180 degrees. This has worked for me in the past, although I have never made as much as 50 pounds at a time. I hope it works well for you.Keith Bolekhttps://www.blogger.com/profile/13799921811007314431noreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-82011357865427589452014-02-03T12:26:52.195-05:002014-02-03T12:26:52.195-05:00Taste REALLY wonderfull!! I have a question though...Taste REALLY wonderfull!! I have a question though. I'm planning to cook 50 lbs of pulled pork to a huge bbq party where i'm the host, so in order to not die of stress i'm going to cook it all the day before and then put it in the fridge for 12 hours after it's been pulled. So i seek your advise oh big pulled pork god :) What is the best way to reheat it again keeping it moist and juicy? And how long does the reheat take?<br /><br />Thanks in advance:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-78871197461664015022013-12-16T16:08:32.689-05:002013-12-16T16:08:32.689-05:00Used your method to the letter and it was AWESOME....Used your method to the letter and it was AWESOME. I plan to do it again very soon. Thanks<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-24160828632714789262011-08-20T15:11:22.849-04:002011-08-20T15:11:22.849-04:00I am happy to hear that the pork turned out amazin...I am happy to hear that the pork turned out amazingly moist and tender. I am also pleased to hear that your guests enjoyed it. Thank you for your kind words and for reading my blog. -- KeithKeith Bolekhttps://www.blogger.com/profile/13799921811007314431noreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-87080255901446730612011-08-20T12:23:20.333-04:002011-08-20T12:23:20.333-04:00I followed this recipe to the letter using my prop...I followed this recipe to the letter using my propane smoker. The results were amazing. It took nearly twelve hours for my seven pound Boston Butt to reach a 195 degree internal temperature. I was sure the roast would be dry. To my pleasant surprise, the roast was amazingly moist and melt-in-your-mouth tender. It appears the crust on the roast seals in all the moisture. I made three different kinds of sauces, but most of my guests thought it was too good plain to chance masking it with a sauce. Thanks for posting this recipe with your comments.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-71267600294774764022011-08-20T12:21:41.340-04:002011-08-20T12:21:41.340-04:00This comment has been removed by the author.Anonymousnoreply@blogger.com