kskomodo04
Member
How do all of you re-heat your various meats in order to maintain the moisture content. My concern for today is pulled pork.
Vac sealed bags I use for leftovers and make sure the meat (Pulled Pork) is no thicker then say 2 inches in the bag. You don't want a ball of meat. In a pot of water and heat up in the bag. You could heat in a oven at low heat too (200 degrees or less)