<p> RE-HEATING SUGGESTIONS Do Not Microwave your BBQ Pork! It changes the texture & taste. Steaming Method – This is our favorite. (For smaller portions) Take a large saucepan with a lid and put about ½” of water in the bottom. Turn the burner on. Place a steamer basket (veggie steamer) in the pan and place your chunks of BBQ in the steamer basket after the water starts to boil. Place the lid on the pot and wait 3-5 minutes. Your BBQ should be hot, moist, and tender. Oven Method – Takes more time, but works well when warming the whole butt. Start by placing the BBQ on a sheet of aluminum foil. Place another sheet over the top and fold the edges of both sheets together, forming a tight seal. Put a baking pan or cookie sheet on the bottom rack of the oven to deflect the direct heat. Place the foil pouch on another baking pan or in a pyrex dish and cook at 325 degrees for 2-3 hours on the top rack. Use a meat thermometer to check that it is thoroughly heated.</p><p>Crock Pot Method – If you are serving over a longer period of time, such as hosting a party or for a football game, you can “pull” the pork and put it in a crock pot. This will keep the meat warm and moist. We recommend pulling the pork into larger portions. If you shred it, there is a chance it will dry out very quickly.</p><p>Note: Each pork shoulder (Boston Butt) is coated with a dry rub and smoked for approximately 14 hours using a mixture of hickory and oak for flavor. To enjoy the full flavor of the meat, we recommend serving it dry – without sauce on it, but offering the sauce “on the side” for dipping.</p><p>Freezing – You can freeze the butt “as is” for future meals. Simply allow it to cool, place it in a freezer bag or Food Saver bag, and put it in the freezer. You can also divide it into smaller portions before you freeze it. This will allow you to use the Steaming Method (above) for individual servings.</p><p>If you have questions about this Bar-B-Q or wish to be added to the monthly Bar-B-Q e-mail list, you should be able to reach me by e-mail at [email protected] or by phone at 256-468-9367.</p><p>Ed Cain</p>