Reheating Pork Shoulder Prior to Pulling

If the meat isn't tender enough to pull, you'll have to bring the internal temp up to 190+. I don't know of anything else you can try unless someone else has some tricks to share.

If it was me, it won't take 190 to make it pullable again. Do you know if it was pullable when it was put on hold? Did you set it for a specific temp then go to hold?

I'm not sure (sorry Max) but going to 190 will "cook" it again and if it's already cooked, then for me, 190 will dry it out more. I shouldn't take more than 140/150 to get it warm enough to pull apart -- IF it was tender enough.