Reheating Pulled Pork

The consensus here (and I agree) on multiple threads seems to be to vacuum seal the pork in (double sealed) foodsaver bags and then reheat in simmering water. No loss of moisture and no need to re-season. It has certainly worked for me.

^^^^^ That works well so does heating the vacuumed sealed pouches in an oven (or equivalent) at 212*. Low heat to the pouch until the meat is warm seems to be the key.

I tried the double food vac bags in boiling water this weekend. Worked perfectly. The meat tasted the same if not better than the day I pulled it. Plenty of moisture.

Another vote for the Vacuum Sealed Pouches:

I've done this a number of times, always with great success. Now, after I've had a party (I always make WAY too much BBQ), I freeze the leftovers in packages just right for two, and my wife and I eat BBQ whenever we want. Reheated in simmering water, it comes out perfectly.

Some folks add sauce to the package. I'm of the "Why use sauce if you don't have anything to hide?" school of BBQ, so I freeze it plain. Comes out moist and delicious.

One thing to remember -- no bark will ever survive freezing and reheating, so don't expect crunch.

Downtown

Simmering water will certainly work well, but use a rack in the pot to keep the bag off of the bottom, this will help prevent unexpected leaks. A steamer also works very well and takes less energy as well. We have resorted to using our Cuisinart steam oven to reheat items for the two of us.

Tom