Reply to "how long can pulled pork last"

Former Member

I hear you, Tom.

Actually, in Oregon, we can cook beef to 135, pork to 145 and serve it. But once it's been cooled off and needs to be reheated, then they require the 165 temps just to kill off any potential growing things that arrived during the cool off.

I've not had to reheat pulled pork too much, but if we take it to 190-200 in the initial cook, would a 165 reheat dry it out so much? Especially if we added a little liquid or sauce during the re-heat?

3/25/0411:54 AM

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