Reheating Pulled Pork: How to Get That Fresh-Cooked Taste Again!

Okay, folks, let’s talk about reheating pulled pork. I made a massive batch of pulled pork last weekend, and let me tell you, there were tons of leftovers. I’m not one to waste good food, so I’ve been experimenting with the best ways to reheat it without turning it into a dry, sad mess. Here’s what I’ve learned through trial and error:

My Pulled Pork Reheating Journey

First things first, I pulled the pork while it was still warm, because it’s way easier that way. I stored it in the fridge in a big airtight container. Don’t even think about leaving it out at room temperature for too long, that’s a recipe for disaster.

Now, onto the reheating experiments. I tried a few different methods:

• Microwave: Okay, this is the quickest way, but honestly, it’s my least favorite. I put some pork in a microwave-safe dish, added a splash of water (maybe a tablespoon or two), and covered it loosely with plastic wrap. I nuked it in short bursts (like 30 seconds), stirring in between, until it was heated through. It worked, but the texture wasn’t great – a bit rubbery in spots.
• Stovetop: This worked better. I put a little bit of oil in a pan (just enough to coat the bottom), added the pork, and cooked it over medium-low heat. I kept stirring it to make sure it heated evenly. It took a little longer than the microwave, but the pork stayed much more moist.
• Oven: This is my go-to method. I preheated the oven to 250°F (that’s about 120°C for my metric friends). I spread the pork out in a single layer in a baking dish, added a little bit of liquid (water, broth, or even some leftover BBQ sauce), and covered it tightly with foil. I baked it for about 20-30 minutes, until it was warmed through. The foil is key here – it keeps the moisture in.
• Slow Cooker: If I’m reheating a lot of pork, the slow cooker is a good option. I just dumped the pork in, added a bit of liquid, and set it to low for a few hours. It’s pretty hands-off, which is nice.

Out of all, I really recommend the oven as my top pick.

My biggest tip? Don’t overheat it! Pulled pork is already cooked, so you’re just warming it up. Overheating is what makes it dry and tough. And always, always add a little bit of liquid – it makes a huge difference.

So there you have it – my pulled pork reheating wisdom. Go forth and enjoy those leftovers!