Pulled pork is a delicious lunch that is probably loved by all members of your family. However, cooking involves a lot of time and effort to get soft and juicy pork. So, why not intentionally prepare more than you need for one meal and provide yourself with a simply prepared delicacy the next day.
You just need to learn how to heat up pulled pork without it becoming dry and inedible. There are two proven methods that always bring good results. Oven or sous-vide techniques are our choices for tender, juicy, and delicious pork.
Reheating Pulled Pork In An Oven
The best way is to choose a slow heating pulled pork in the oven. The procedure is actually extremely simple and will provide you with a delicious and juicy meal that the whole family will enjoy.
Step 1: Preheat the Oven to 225 °F
The heating temperature really needs to be lower. You don’t want to burn such fine meat with high heat and get chewy pieces. So set the oven temperature to 225 degrees F and let it heat up.
Step 2: Place the Pork in a Dish and Add Liquid
Put the pork in a fireproof dish and replace the fluid that was lost. You can add BBQ sauce, broth, or something else. It is important to restore the moisture to the meat.
Step 3: Cover the Pan with Foil and Set to Bake
Cover the baking dish well with aluminum foil to keep the moisture inside. Bake for about 20 minutes. The meat should reach a temperature of 165 degrees, which will mean it is well and adequately heated. You can use a thermometer to check the temperature.
Just before the end of the baking process, remove the foil and place the meat in the oven for a few minutes more to make the crust crispy.
Reheating Pulled Pork Using The Sous Vide Method
Everything sounds so romantic when it is said in French, doesn’t it? Sous Vide actually means under vacuum. It’s not some wisdom once you translate the words, but you can brag a bit in front of your friends when they come to dinner. Here’s how this French warm-up works.
Step 1: Prepare Hot Water in a Larger Pot
There is actually sous vide machine, so if you got one, use it of course. However, you can also improvise with an ordinary pot of water. Fill a larger container with water and place it on the stove to warm up. The water should not boil but heat well, to 165 degrees.
Step 2: Seal the Pork in a Vacuum Bag
Place the pork in a vacuum bag. Seal everything well, so water cannot enter the container while cooking. It won’t be good if your bag isn’t tightly closed or has a hole because the water will mix with the meat, and you’ll get a bumpy lump of something that used to be great meat.
In this case, you don’t have to bother adding liquid to the meat, but if you want, you can add a little sauce for a better taste.
Step 3: Cook for about 40 Minutes
Leave the meat to heat in warm water for about 40 minutes. It all depends on how big or thick a piece of meat you have. If it is a larger piece, extend the warm-up time until you get the desired result.
Pulled pork is indeed a delicacy, and it is a shame to throw it away after lunch. In fact, it is such delicious meat that you can intentionally make a little more and save for later. However, the danger lies in good reheating because the meat often dries out and becomes impossible to chew.
Strictly follow the rules to heat the pulled pork—slowly and gradually as the meat remains soft and pliable. Also, if preheating in the oven, make sure to add the sauce to keep the juiciness of the meat. Now, your leftover pork will, with a little effort, be delicious again as if you had just grilled it.