Storing Your Boston Butt
According to the USDA FSIS, cooked meat can be refrigerated safely for 3-4 days. For storage longer than four days, cooked meat should be frozen.
For leftovers that will be eaten within four days, use Ziploc bags, wide, heavy-duty aluminum foil, or plastic storage containers. Try to squeeze out as much air as possible before sealing. If you prefer to keep the cooked pork butt whole, wrap it in foil and refrigerate.
For freezer storage, divide leftovers into serving portions and packaging using a Foodsaver vacuum sealing machine to avoid freezer burn. If you don’t have a Foodsaver, wrap portions tightly in aluminum foil or freezer paper first, then place in a Ziploc freezer bag, squeezing out as much air as possible before sealing. Aluminum foil is especially good at preventing freezer burn, while the plastic bag prevents odor penetration. To freeze a whole Boston Butt, wrap it tightly in foil and place in a 2-gallon Ziploc bag.
Reheating Your Boston Butt
For a whole Boston Butt, place in a roasting pan or aluminum pan and add ½ cup of apple juice to help prevent the butt from drying out and to ensure it stays juicy and moist. You can substitute with stock, soda, thinned down barbeque sauce or any combination you prefer. Tent the pork butt with aluminum foil and place in a preheated 325° oven for 35-45 minutes, or until the internal temperature reaches 145°.
There are several ways to reheat small quantities of leftover barbecue. Using the microwave, place meat on a microwave-safe plate and cover loosely with plastic wrap or wax paper, or heat right in the Ziploc or Foodsaver bag (just open the bag slightly to vent). Heat for 2 minutes at 20-30% power setting. Check the meat temperature and repeat in 1-2 minute increments until warmed to your liking.
Meat in sealed Foodsaver bags can also be reheated in boiling water. Bring a large pot of water to a boil, place the sealed bag in the water, turn off the heat, and let sit in the hot water until warmed to your liking.
Pulled or chopped meat should be stirred and sliced meats rearranged during reheating to ensure even warming. If the meat seems a little dry, add a little barbecue sauce, apple juice, or broth.
Large quantities of barbecue can be reheated in the oven or smoker.
To reheat pulled pork, spritz with apple juice or broth, or stir in a little barbecue sauce, cover tightly with foil, and heat in a 200-250°F oven or smoker, stirring occasionally, until warmed to your liking.