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Reheating pulled pork SV

I was tasked to serve 25 people pulled pork this Saturday. Due to several constraining factors, I went and made it last Sunday (best I ever made as per the tiny bit of meat that fell off and I, reluctantly of course, had to eat).

It went straight into the freezer after the rest and is now gently thawing. I want to heat it using my sous vide gear on Saturday. Only question I have: what temp should I heat it to?

Thanks in advance!


  • nolaeggheadnolaegghead Posts: 41,463
    I usually reheat SV stuff around 140F. If it is medium rare or less, then 130F.  Both cases there is no safety limit on time holding at those temps and any hotter just causes meat quality to decrease.  If you like it hotter, that’s fine, just keep in mind quality drops faster the hotter you hold it.
    “I’d be shocked if you scored higher (than I did)” - Pete to guy who scores above 99.9% of everyone else on standardized tests.
  • MasterCMasterC Posts: 1,090
    140° for 1hr then transfer to a chafing dish to keep warm
    Fort Wayne Indiana 
  • To echo what others have said, 130-140 is within my usual range. The approach is to heat to a pleasant temperature in the mouth without further cooking the food. You’ll find that the pulled pork is like fresh. Great way to do it. 
  • iudexiudex Posts: 70
    Thanks everyone, will follow your guidelines. Kicking back now, forum's got me covered =)
  • loco_engrloco_engr Posts: 5,640
    iudex said:
    Thanks everyone, will follow your guidelines. Kicking back now, forum's got me covered =)
    Wee'z here to help!  =)
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