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Reheating pulled pork SV

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iudex
iudex Posts: 79
in EggHead Forum
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!
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  • nolaegghead
    nolaegghead Posts: 42,102
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    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.
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  • MasterC
    MasterC Posts: 1,373
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    140° for 1hr then transfer to a chafing dish to keep warm
    Fort Wayne Indiana 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,273
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    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. 
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  • iudex
    iudex Posts: 79
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    Thanks everyone, will follow your guidelines. Kicking back now, forum's got me covered =)
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  • loco_engr
    loco_engr Posts: 5,765
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    iudex said:
    Thanks everyone, will follow your guidelines. Kicking back now, forum's got me covered =)
    Wee'z here to help!  =)
    aka marysvilleksegghead
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    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
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