Reheating Pulled Pork in Sous Vide

[duffman]

I have about three pounds of pulled pork in a vacuum sealed bag from a few weeks ago. We are having my wife's family over for her birthday this weekend. I was going to thaw the package out in the fridge then throw it in the sous vide at 160 a few hours before they come. I have never reheated in the sous vide before. Does the time and temp sound about right to have it ready to serve?

 

[agcrock2005]

I have about three pounds of pulled pork in a vacuum sealed bag from a few weeks ago. We are having my wife's family over for her birthday this weekend. I was going to thaw the package out in the fridge then throw it in the sous vide at 160 a few hours before they come. I have never reheated in the sous vide before. Does the time and temp sound about right to have it ready to serve?

That should get the job done assuming it's not frozen solid and really thick like a cantaloupe. You really only need to get it to around 145.

 

[WaterRat]

I just use a regular pot just below a simmer but the sous vide will be fine. Will slightly depend time wise on if the package is fairly flat (more surface area) or a bit thicker. After about 20min I pick up the bag (gloves) and try to mix it around a bit. Then go by touch to see if its hot.

 

[Florida Chris]

I just use a regular pot just below a simmer but the sous vide will be fine. Will slightly depend time wise on if the package is fairly flat (more surface area) or a bit thicker. After about 20min I pick up the bag (gloves) and try to mix it around a bit. Then go by touch to see if its hot.

Agree. I don't go thru the hassle of pulling out the sous vide for something small or a re-heat. Pan of water, drop it in, monitor water temp and just don't let it boil. Cut the heat and plop on the lid when it's close.

Never had an issue and always delicious.