How to Reheat Pulled Pork So It’s Even More Delicious the Second Time Around

You did all the work by cooking that sucker nice and slow and the payoff was big: a golden-brown, juicy mountain of pork that fell apart when touched. But it was too much for your family to eat in one sitting, and now you’re wondering how to make the most out of those leftovers. Forget what you’ve heard—you can absolutely enjoy that succulent pork roast for the next few days and it won’t taste dry or look like dirty dishwater. Here’s how to reheat pulled pork so that's just as good on day two (and three and four). 

This method takes a little bit of planning but is otherwise totally hands-off. Depending on the amount of meat, reheating pulled pork in a slow cooker requires anywhere from two to four hours of gentle heat (roasts that have been kept in one piece will take longer than leftovers that have already been pulled). Yup, you’re playing the long game which makes sense because low and slow is the nature of this beast. Thankfully, it’s hardly a chore—this clever kitchen appliance will do all the hard work for you.

• Place your pulled pork in the Crock-Pot and drench it with all the pan drippings. If you got carried away and skimmed the fat, don’t despair—water or stock can take the place of pork juices. (But be sure to save them next time.) 
• Press the “warm” button on your slow cooker and leave it alone for a couple of hours or until your meat thermometer shows you’ve reached the safety zone of 165°F.
• When you’ve hit your goal, dig in: These leftovers might even be more flavorful than your original pièce de résistance. 

Similar to the Crock-Pot method, warming up a pork roast in the oven uses a low temperature to retain all those wonderful flavors and juices. Again, you'll want to plan ahead for this technique but prepping your leftovers approximately thirty minutes to an hour before eating should do the trick. 

• Preheat your oven to 225°F. (Yes, this is low but trust us on this one and don’t crank it up.)
• Place your pork roast and drippings in a Dutch oven or appropriately-sized roasting pan and add half a cup of water, stock or juice. (Note: If using a roasting pan without a lid, be sure to tightly seal the dish with a double-layer of foil crimping around the edges of the pan to prevent any steam from escaping.)
• Slide your roast into the preheated oven and let it cook for about 30 minutes or so (let your meat thermometer be your guide). Pro tip: Once the meat is heated through, pop it under the broiler for a minute or two to crisp the fat and bring it back to its former glory.

This option is best for roasts that have been pulled before storing (as opposed to ones that have been left whole). The trick here is to reheat your meat over low heat and with lots of liquid, being sure to continue stirring as the meat begins to cook.

• Choose a high-quality pan (seasoned cast iron or stainless steel work well) and preheat it over low to medium heat. 
• Once your pan has warmed up, pour in half a cup to one full cup of water and wait for the liquid to simmer. 
• Reduce heat to low and add the pulled pork to the pan, stirring to combine with the liquid.
• Once the meat starts to soften, re-evaluate and add more water if necessary. Cover and cook on a barely-there simmer until a meat thermometer reads 165°F. 

Out of all the options, nuking is the quickest and most convenient method. But it’s also the most likely to zap flavor and moisture out of your prized piece of pork if done incorrectly. Here's how to use this genius appliance for the best results.

• Select a lower-heat setting on your microwave (low or medium will work fine, just not high).
• Reheat your meat for thirty seconds at a time.
• After each interval, check the temperature of the meat and add a splash of liquid. But I don’t want to make soup, you say. True, but you don’t want to eat shoe leather, either. Pulling pork out of a little broth is no big deal but having the extra liquid there will make a big difference.
• Repeat these steps until the thermometer reads 165°F—that’s when your mouth-watering meal is ready. (This should only take a couple of minutes.)