Re-heat Pulled Pork Sous Vide?

[JONESY]

I have re-heated pulled pork many times in boiling water, and am wondering if anyone has tried it sous vide???? I cooked to huge butts last night with the intention of freezing and re-heating at a latter time. Has anyone ever done it souse vide? If so, frozen? temp? time? Thanks

 

[Soybomb]

Its very handy. I always go ahead and pull and vac pack into small bags. Its already cooked so I don't worry too much about the temperature, say 150, and let is take a dip for an hour or whenever its convenient to eat.

 

[Titch]

We do that for pulled pork and brisket.
woks great
We run a pot until coffee temperature and sit the meat until heated
about 140f

 

[Ducksmoke]

I do it all the time. I VAC seal and freeze in portions for two people. I go direct from freezer to the pot at 180 degrees. Generally let it go for an hour and a half.
Right now I'm reheating half a 1 3/4" ribeye I cooked on Friday, 130 for about 45 min from refrigerator. I use the anova as much for reheating as I do for cooking.

 

[ncmoose]

yup, works well

 

[Happy Hapgood]

Just my .02, if you cut the corner off a vac packed bag and microwave it right, it's dang good stuff!

 

[blazinfire]

Just my .02, if you cut the corner off a vac packed bag and microwave it right, it's dang good stuff!

From frozen? Might have to try this!