Cover the meat in foil and put it in the oven at 250 °F (121 °C) for 30 minutes or until reaching an internal temperature of 165 °F (74 °C). For faster thawing, defrost the meat in the microwave or in the oven in low-medium heat. Add some water to keep it from drying out.

Once the meat is heated, open the bag, add your preferred sauce, and enjoy! Most vacuum sealed bags for food storage are safe to boil, so don’t worry about any chemicals seeping into your food. Reheating this way takes a while, but it preserves the fresh, smoky flavor of the pulled pork better than other methods.

Use a food thermometer to check the pork’s temperature.

Heat the leftover pulled pork until it reaches an internal temperature of about 165 °F (74 °C). Add additional juice, sauce, or apple juice to the pot for more moisture.

Fry for 5-6 minutes at 320 °F (160 °C), then drain any excess liquid. Add BBQ sauce if desired and fry for 1 more minute. Let the meat rest for 3-4 minutes before serving.

Open the lid and check for an internal temperature of 165 °F (74 °C). If it’s not warm enough, keep reheating in 2 minute intervals until it’s ready.

Easily add other ingredients to the slow cooker if you plan on making a stew, soup, or chili with your leftover pulled pork.

For enhanced texture, unwrap the meat and toss it with more sauce. Re-wrap it and put it on the hot (direct) side of the grill for 1-2 more minutes. Let the meat rest for 1-2 minutes before serving. If you’re using a pellet grill, reheat the pork the same way you would in the oven.

Add the juice back to the meat for short term storage in the fridge, or keep it in a separate container if you plan on freezing the pork. Removing the fat allows you to keep the moisture in the pork while making it slightly healthier.

Use freezer bags with as much air pushed out of them as possible in a pinch. If you’re freezing the pork, store the juice or sauce in a separate container. The liquid can cause the pork to freeze in huge chunks which are hard to reheat. [12] X Research source

Foil isn’t airtight, so the chances of the pork going bad are higher. Eat the leftovers within a day or two to avoid food poisoning.

Eat refrigerated pork within 3-5 days.

Add your favorite toppings once your nachos are out of the oven. Try salsa, sour cream, guacamole, jalapeños, or whatever else sounds good!

Serve with shredded cheddar cheese and sliced avocado. Get adventurous and add pulled pork to your own chili recipe. Try it out in stews and soups, too!

Try making a taco salad or burrito bowl with your pork, too. Make a base of rice or greens, then add your meat and favorite toppings.

Coleslaw and pulled pork are best friends. Eat a big dollop as a side, or even put it right on your sandwich. Go crazy with your leftovers. You can add pulled pork to pizza, egg rolls, empanadas—basically any food!

That doesn’t mean your pork will taste great forever, though. It’s still recommended to toss your leftovers after 5-7 days since the quality and taste decrease each time you reheat it.