Appreciate the help last week on my questions regarding how much pork I need for a big smoke. Got another question - for those that reheat bulk pork. What's the best temp? I will be storing the pork 2 days before the event so it will be refrigerated in 2" or 4" commercial pans/inserts.
Will be keeping all the juices from the foil part so that it can stay moist.
Any advice on temp and for how long? I will be using a commercial convection oven for the reheat part.