Reheating Pulled Pork

Cathey_Grossman_811157

Hi I’m Cathey in Nashville. Planning to Sous Vide about 8 lbs pulled pork. Two 4 lb vac sealed packages. For our BBQ friends: Do you pull before vac sealing? What temp and how long do you Sous Vide before serving?

Brandon_Byrd_40557

I pull and chill before sealing. It's just easier to portion out, and the texture doesn't seem to suffer from being sealed after it's pulled. Since pulled pork has typically already been cooked to a pretty high temperature, I retherm it relatively aggressively at around 170F ( I have been known to even use boiling water in a pinch, but that's not a best practice. ) Reheating times depend on how thick your bags are. It helps to try to get the pork distributed in an even-ish layer before you seal. That will help maximize the surface area of the food making contact with the heat and eliminate any thicker spots that take forever to heat up.