Reheating sliced smoked pork loin
Ryan Borcherding
Posted 6/3/2021 20:49 (#9040578)
Subject: Reheating sliced smoked pork loin

Leesport, PA
We have a church potluck Sunday after the service. I'd like to bring a half a smoked pork loin. I was wanting to smoke it on Saturday and reheat on Sunday in a crockpot. The meat would need to be sliced before reheating. Can this be done without it turning to mush or drying out? I was planning to heat on warm or low with a bit of juice in it - maybe using chicken broth or apple juice plus whatever juices come off of the meat. It would probably be warming for 3ish hours between the start of service and lunch.

I appreciate and advice!

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