Top Methods for Reheating Pulled Pork: Oven, Grill, Air Fryer, & More

Discover the best ways to store your leftover pulled pork and create delicious meals

- Reheat leftover pulled pork in the oven at 250°F (121°C) for 30 minutes if thawed, or sous vide-style in a vacuum-sealed bag for about 45 minutes if frozen. - Utilize any kitchen appliance—an air fryer, microwave, grill, or slow cooker—to reheat pulled pork until it reaches about 165°F (74°C). - Separate the meat and juices before freezing leftovers, or store them together in the refrigerator. Refrigerated pulled pork lasts 3-5 days, while frozen lasts 2-3 months. - Get creative with your leftovers by making chili, sandwiches, tacos, nachos, or any other meat dish you desire!

Oven: Reheating pulled pork in the oven is ideal for large amounts. If your meat is frozen, thaw it first, then mix with apple juice or BBQ sauce before transferring to an oven-safe tray. Cover with foil and bake at 250°F (121°C) for 30 minutes or until reaching 165°F (74°C) internally.

Sous Vide: Boil your pork sous vide-style directly from frozen by placing it in a vacuum-sealed bag in water at 170°F (77°C) for 45 minutes. Add sauce after heating.

Microwave: Quickly reheat by thawing, transferring to a microwave-safe dish, adding juice or sauce, and microwaving in 1-2 minute intervals until reaching 165°F (74°C).

Stovetop: Retain moisture by heating pork in a Dutch oven on medium heat, adding leftover juice, and stirring occasionally until reaching 165°F (74°C).

Air Fryer: Use an air fryer to reheat small batches of leftover pork quickly. Thaw the pork if frozen, then spread it evenly over the tray. Add a few drops of water, juice, or sauce for moisture. Fry at 320°F (160°C) for 5-6 minutes, then drain excess liquid. Add BBQ sauce if desired and fry for 1 more minute. Let the meat rest for 3-4 minutes before serving.

Instant Pot: Lock in moisture by reheating pulled pork in an instant pot. Add water to the pot, place the trivet inside, and put the pork in a microwave-safe dish on the trivet without covering it. Close the instant pot lid and steam the pork for about 5 minutes. 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.

Slow Cooker: Keep your pork juicy by warming it up in a slow cooker. Put pork and juice in the slow cooker, set to warm, and heat for 2-4 hours. Check for a temperature of 165°F (74°C) before serving. Easily add other ingredients for a stew, soup, or chili with your leftover pulled pork.

Grill:

Grill your leftovers over indirect heat to prevent drying out. Heat one side of your grill so that there’s a very hot side and a cooler side that’s about 225°F (107°C). Mix sauce into your leftover pork, wrap it in 2 layers of foil, and put it on the cool side of the grill. Heat until it’s 165°F (74°C). Unwrap the meat, toss it with more sauce for enhanced texture, and grill briefly on the hot side before serving. 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.

Remove excess fat from pork juice before storing. Strain pork juice and let it sit until a layer of fat forms at the top. Use a spoon to remove the fat or strain the juice again. Add the juice back to the meat for short-term fridge storage, or store it separately if freezing the pork.

Vacuum-seal leftover pork for short-term storage or freezing. Cool the pork, portion it into vacuum seal packs, seal tightly, and store in the fridge for 3-4 days or freezer for 2-3 months. Use freezer bags with minimal air for short-term storage. Store juice or sauce separately when freezing.

Wrap pork tightly in foil for short-term use. Spoon pork onto foil, wrap tightly, and pinch the ends. For excess juice or sauce, use an airtight container. Consume within 1-2 days to avoid spoilage, as foil isn't airtight.

Store extra pulled pork in an airtight container. Transfer pork to a sealed plastic or glass container. For freezing, separate juice from meat. Refrigerated pork is good for 3-5 days.

Transform leftover pork into indulgent nachos. Season your pork with cumin, paprika, and garlic powder, then heat in the oven. Arrange tortilla chips on a baking sheet, top with the heated pork, black beans, and cheeses. Bake until cheese melts.

• Customize with toppings like salsa, sour cream, guacamole, or jalapeños.

Create a flavorful pulled pork chili. Mix leftover pork (about 1 lb (450 g)) with chili beans, black beans, canned green chilies, fire roasted tomatoes, and sweet corn. Season and simmer for 3-4 hours.

• Serve with shredded cheddar cheese and avocado slices.
• Experiment by adding pulled pork to your own chili or other recipes.

Enjoy pulled pork tacos. Warm tortillas, add reheated pork, and top with sour cream, avocado, cheese, beans, or salsa. Create taco salads or burrito bowls with pork as well.

• Explore various combinations for a delightful meal.

Opt for a classic pulled pork sandwich. Load leftovers onto bread or buns, then add mustard, pickles, or cheese. Try sliders or add pork to grilled cheese sandwiches for a twist.

• Pair with coleslaw or get creative—pulled pork goes well with pizza, egg rolls, and more.

Reheat pork until it reaches 165 °F (74 °C), regardless of how many times you reheat it. Ensure the center is hot to prevent bacterial growth. Use a food thermometer to check the temperature, especially since repeated heating exposes the meat to the bacteria-prone temperature range (41 °F (5 °C) to 135 °F (57 °C)).

• For optimal taste, consider discarding leftovers after 5-7 days as reheating diminishes quality.

• If you lack extra juice to keep leftovers moist, blend BBQ sauce with apple juice, a dark soda or beer, or a low-sodium broth.
• The ideal juice to meat ratio is approximately 4  fl oz (120 mL) of liquid to 1 cup (227 g) of pulled pork.

• Each reheating and storage of leftovers increases the risk of bacterial growth. To lower the risk of food poisoning, portion leftovers and reheat them separately as needed.