Pork Shoulder Primer

In Kansas City, we smoke pork "butts", which come from the uppermost part of a pork shoulder. The pork shoulders Joe's Kansas City Bar-B-Que ships are two-pound roasts cut from the tastiest, tenderest part of the "butt". You reheat them at home and then "pull" them into bite-sized pieces. It's easy. Here's how: 

Our recommended method uses a Crock Pot.

• Remove vacuum sealed package from freezer and place in refrigerator at least 48 hours prior to reheating.
• Leave the pork in the vacuum sealed package and place it in your crock pot. Don’t worry; the plastic package is specifically designed to withstand the heat.
• Fill the crock pot with water until the pork is almost covered. Leave enough pork exposed so a temperature can be taken by puncturing the bag without allowing water to spill into the bag.
• Reheat on low setting (145°F) for 4 hours or on high setting (175°F) for 3 hours
• Reheat until internal temperature reaches 145°F.
• To serve the pulled pork, using tongs or forks, remove the fat from the top and discard. Next, using tongs or forks, break apart the pork and pull to desired sized pieces and serve.

Or, alternately, you can use your oven.

• Remove from freezer and place in refrigerator at least 48 hours prior to reheating.
• Preheat a conventional oven to 350°F.
• Remove the pork from the vacuum sealed package and wrap with foil. To prevent sticking, spray foil lightly with cooking spray.
• Place the foil-wrapped pork on a rimmed sheet tray or in an ovenproof baking dish and put it in the oven for 1 hour and 45 minutes.
• Take the pork out, remove the foil wrap, then place back in the oven for 15 minutes.
• Remove pork from oven and allow it to rest at room temperature for 10 minutes.
• To serve the pulled pork, using tongs or forks, remove the fat from the top and discard. Next, using tongs or forks, break apart the pork and pull to desired sized pieces and serve.