As a pulled pork enthusiast, I frequently cook up big batches for sandwiches, tacos, and beyond. But inevitably there are leftovers. While pulled pork keeps well in the fridge for a few days, the texture can suffer. Luckily, my sous vide machine is the perfect solution for reheating pulled pork without drying it out or making it mushy.
After plenty of delicious trial and error, I’ve dialed in the ideal time and temperature settings for reviving refrigerated pulled pork using sous vide Here’s my complete guide to reheating pulled pork with sous vide for fork-tender results every time
Why Reheat Pulled Pork with Sous Vide?
First, let’s look at why sous vide works so well for pulled pork leftovers compared to other reheating methods:
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Gentle, even heating Sous vide slowly and evenly brings the pork up to temperature without hot spots or drying. This preserves moisture
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Temperature precision You can select the exact target temperature best suited to keeping pork tender
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Bag sealing: Vacuum sealing prevents pork juices from leaking out into the water bath.
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Food safety: The precision temperature control kills any pathogens and makes leftovers safe to eat again.
Simply put, sous vide allows you to revive refrigerated pulled pork to be nearly as delicious as when first smoked or cooked. No more sad dried out pork or uneven hot spots.
Time and Temperature Suggestions
The two key factors for sous vide pulled pork are the temperature and duration. Here are my recommendations:
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140°F for 2-4 hours: This lower temp works well for large batches you want to hold hot for serving over time. Keeps pork moist without overcooking.
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155°F for 1-2 hours: A medium temp that sufficiently heats through while retaining moisture and tenderness.
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165°F for 30-60 minutes: The higher USDA recommended temp if reheating smaller amounts for immediate use. Still juicy.
The thicker the cut of pork, the more time you’ll need at any temperature. Bone-in pork shoulders take longer than boneless roasts or shredded meat. Monitor doneness and adjust time as needed.
For food safety, the FDA suggests reheating to 165°F internally. Lower temperatures work if holding the bath for longer. Use your best judgment.
Step-By-Step Guide for Reheating Pulled Pork
Follow these simple steps for perfect sous vide pulled pork every time:
1. Chill the Pork
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After initially cooking, let pork cool completely.
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For even heating, chill in refrigerator at least overnight before reheating.
2. Seal the Pork
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For easy sous vide, pack pork in vacuum sealed pouches with a minimal amount of juices.
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You can also use zip-top bags. Exclude excess air and seal tightly.
3. Set the Water Bath
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Preheat your sous vide machine to your desired temperature (140°F, 155°F, 165°F, etc.)
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Use enough water to easily cover the pork bags when floating.
4. Cook the Pork
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Gently lower sealed pork bags into the preheated water bath.
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Weight bags down as needed to keep submerged.
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Cook for the minimum recommended time, checking tenderness.
5. Finish the Pork
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Once heated through, remove pork from bags.
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Shred further if needed.
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Moisten with reserved juices, sauce, or broth as desired.
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Serve immediately, or keep warm until ready to eat.
That’s all it takes to revive refrigerated pulled pork with sous vide! Much easier than traditional reheating methods.
Handy Tips for Reheating Pulled Pork with Sous Vide
Here are some helpful tips and tricks I’ve learned for the best pulled pork results:
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Chill pork well before bagging to prevent premature cooking in the edges.
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Use heavier vacuum sealer bags to prevent punctures or leaks.
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Add a small amount of liquid like broth or barbecue sauce to bags.
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Weigh down bags with plates or weights to keep fully submerged.
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For big cuts, wrap in foil and rest 20 minutes before shredding further.
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Add reserved pork juices or a dash of vinegar when serving to moisten.
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Don’t overcook! Remove from bath as soon as heated through.
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Garnish with pickles, coleslaw, fresh cilantro, or sandwich toppings.
The keys are preventing leaks, allowing even heating, retaining moisture, and not overdoing it temperature-wise. Follow these tips and you’ll have amazing pulled pork every time.
Why Bother Vacuum Sealing?
While you can simply use zip-top bags, I highly recommend vacuum sealing pulled pork for sous vide reheating whenever possible. Here’s why it makes a big difference:
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Removes air pockets that act as insulators and prevent even cooking.
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Prevents water from seeping into the bag and diluting flavors.
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Allows for faster, more efficient heat transfer.
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Bags don’t float as readily so pork stays fully submerged.
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Minimizes risks of leaks making a mess in the water bath.
You can find affordable vacuum sealers intended for sous vide online or at most kitchen stores now. Or look for a food sealer that has a handheld vacuum attachment port to manually remove air from bags. It’s a worthwhile investment for squeaky-clean sous vide!
Time and Temperature Variations
While the recommendations above work great, feel free to experiment to find your ideal pulled pork reheating time and temp. Here are some variations to try:
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155°F for 2-3 hours for a large roast or bone-in shoulder.
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175°F for 15-20 minutes to quickly revive a small portion.
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185°F for just 5-10 minutes if you prefer pork very hot.
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130°F for overnight to gently warm a large batch for an event.
Monitor doneness and make adjustments. The benefit of sous vide is you have total control over the exact temperature and timing.
Can You Reheat Other Meats with Sous Vide?
Absolutely! Sous vide makes reheating many meats super easy. Here are some ideas:
- Brisket
- Ribs
- Roast beef
- Rotisserie chicken
- Carnitas
- Sausage
Almost any cooked meat benefits from gentle sous vide reheating. It brings the internal temp up evenly without overcooking the outer edges. Give it a try!
Delicious Ways to Use Reheated Pulled Pork
Once you’ve revived refrigerated pulled pork with sous vide, there are endless tasty ways to enjoy it:
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Classic pulled pork sandwiches with slaw and pickles.
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Tacos with spicy salsa and lime.
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Savory pulled pork omelets or breakfast bowls.
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Quesadillas with peppers, onions, and melted cheese.
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Chili with beans, tomatoes, and spices.
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Pizza with bbq sauce, red onion, and pineapple.
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Enchiladas baked with green sauce and cheese.
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Potato bowls loaded with pork, cheese, bacon, and sour cream.
Get creative! The versatility of pulled pork makes it easy to reinvent leftovers in many dishes.
Tips for Initial Pulled Pork Cooking
To get perfect leftovers, start with expertly cooked pork:
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Use quality boneless or bone-in pork shoulder / butt.
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Apply a bold BBQ rub to add lots of flavor.
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Smoke low and slow at 225-275°F until tender.
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Bring to 195-205°F internal temperature for ideal shredding.
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Rest pork for at least 30 minutes before pulling.
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Pull pork once cooled enough to handle.
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Save any juices released while shredding.
Proper initial cooking and resting are crucial for peak texture and moisture. Your reheated pork will only be as good as the original!
Common Sous Vide Pulled Pork Questions
Here are answers to some frequently asked questions:
How long does reheated pulled pork last in the fridge?
3-4 days maximum. Discard any leftovers after that.
Is it safe to reheat pulled pork multiple times?
No, only reheat once for food safety. Toxin levels can increase with repeated reheating.
Does sous vide kill bacteria in pork?
Yes, sous vide temperatures eliminate dangerous bacteria like salmonella and E. coli.
Can you reheat whole smoked pork shoulder with sous vide?
Absolutely! Use lower temperatures like 145°F-155°F for 4+ hours for best results.
Can you reheat twice cooked pork in a slow cooker instead?
Slow cooker can work but retains moisture better in a sealed bag with sous vide.
The precise temperature control of sous vide makes it ideal for reheating pulled pork safely while maintaining ideal texture. Give