Sous vide reheating frozen partially pulled/shredded pork butt

[scvinegarpepper]

I smoked two butts yesterday for vacation we leave for next weekend. The original plan was to pull it, sauce it, vac seal/freeze it, then thaw and reheat next weekend when we get to the house.

Due to timing and resting the meat after smoking, I didn't get to completely pull and sauce the meat. Instead, I did what I would call a "rough pull" by removing the blade bone, all the crappy fatty pieces, but left the pork in mostly bigger chunks. I put the meat in zip locks and into the fridge this morning to chill down.

Now my plan is to vac seal the meat as is tonight and freeze it. Then I planned to reheat the bags with the sous vide. But I want to reheat it to a good temp that I can finish pulling/shredding the meat and then sauce it. What temp and how long would you recommend doing the sous vide reheat?

Or if you have any suggestions to improve my plan, I am all ears. Thanks, friends.

 

[sawhorseray]

I've reheated pulled pork a couple of times using my sous vide, 165º for a hour or a little more worked well. RAY

 

[sandyut]

I've reheated pulled pork a couple of times using my sous vide, 165º for a hour or a little more worked well. RAY

second that!

 

[kruizer]

I will third it.

 

[scvinegarpepper]

Thanks, everyone! Sounds like my plan is solid and I will go with 165 for an hour or so. Since I've already broken down all the connective tissue and collagen (taking the IT over 200 on the initial smoke), then I'm assuming it should be easy to finish pulling/shredding the meat after a hot water bath...