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.

 

[dr k]

Rib roasts, steaks, chops other tender cuts cooked to lower temps I'd get out the SV to reheat to a degree below what they were cooked to. To not cook it more but brisket, pulled pork got to 203 to get tender and ribs at 195 so I'd use a pot of water and heat it to 150 with the instant read therm, turn it off and let it soak with the lid on and hit it with heat periodically. I used to SV steaks 10 years ago but went back to grilling tender cuts, reverse searing/smoking and use the sous vide for Poor man's prime rib chuck roasts 131*/48hr. I use the pasterization table that's a minimum 131* not the shorter duration heating table. This way the SV bag can be placed in ice water in the fridge to quickly cool and you now have a sealed bag that is fridge stable for 28 days at 38 to determine when you want to finish for service.

 

[Aekif]

Eh maybe I'm crazy. I leave my sous vide container on the counter with the machine plugged in. I use it at least twice a week, usually more.

But yeah sous vide pulled pork reheat is solid. Haven't found a meat i made on the smoker that doesn't reheat perfectly sous vide.

 

[jaxgatorz]

I don't weigh my vac sealed bags of PP.. I use an instapot for SV. I go 2 hrs @ 143 (from frozen) .... Comes out perfect every time.

 

[LoydB]

I usually reheat to 147F for pulled pork in the sous vide.

 

[luvcatchingbass]

We are still old'ish school around our house. I would end up throwing it in a crockpot on med to get it going then low or warm, wife has a fancier crockpot that I don't mess with beings I like my turny knob Walmart Special.
That being said it is interesting to see what a lot of you guys do with various tools, thank you for sharing