How to Reheat Pulled Pork Without Drying It Out

Pulled pork has a lot of surface. Every strand loses moisture while it heats, so the second-day job is putting some liquid back, trapping the steam, and stopping once the meat is hot through.

Start with pork that was stored safely

These methods are for pulled pork that was fully cooked, then refrigerated in shallow covered containers within 2 hours of cooking, or 1 hour above 90°F. Keep it at 40°F or below and use it within 3 to 4 days, or freeze it. Pork that sat out longer than that goes in the trash; reheating does not make it safe again.

Pick the method by how much you are heating

Every method finishes the same way: 165°F in the meat, checked in more than one place. A pile of pork stays cooler in the middle, so stir it and check the center of the pile.

Oven method for a crowd

1. Preheat the oven to 325°F.
2. Spread the pork in a baking dish in an even layer instead of a deep mound.
3. Add a few tablespoons of liquid per pound and toss gently.
4. Cover tightly with foil or a lid.
5. Heat until the meat measures 165°F, stirring once partway through and checking the middle of the pan.
6. Taste it. Reheating can dull the seasoning, so add sauce or a pinch of salt at the end if it needs it.

What to add for moisture

The best liquid is the one you saved from the cook: the juices that collected under the butt, chilled with the fat lifted off. Broth comes next, then apple juice or a thin vinegar sauce. Save thick, sweet sauce for after the reheat or for the table. Sugar scorches on hot pan edges, and a thick sauce does little to loosen dry strands. Juices or sauce stored on their own should come to a rolling boil before they go on the pork.

Go easy. A few tablespoons per pound loosens the meat, and a cup turns it into stew. You can always add more at the end.

Stovetop and microwave

For sandwich-size amounts, put the pork in a skillet or saucepan with a splash of liquid, cover, and heat over medium-low. Stir every couple of minutes so the bottom does not scorch. Once it reaches 165°F, an uncovered minute in the pan crisps a few edges if you like them.

For a plate, spread the pork in a microwave-safe dish, add a spoonful of liquid, and cover with a vented lid. Heat in short rounds and stir between them. Microwaves leave cold spots, so let it stand a minute and check several places for 165°F.

Frozen pulled pork

Thaw it in the refrigerator overnight when you can, then use it within 3 to 4 days. For a faster thaw, keep it in a leak-proof sealed bag in cold water, then reheat it right away. When time is short, USDA says frozen leftovers can be reheated without thawing. It takes longer, so check the center of the thickest portion.

For the next batch, freeze leftovers in flat portions with some of their juices. Flat bags thaw and reheat faster than a block. Frozen pork stays safe, and it keeps its best moisture and flavor for about 3 to 4 months.

Hold it hot after the reheat

A slow cooker keeps pulled pork warm at a party, but USDA does not recommend reheating leftovers in one. Heat the pork to 165°F in the oven, on the stove, or in the microwave first. Then move it to a preheated slow cooker and keep it at 140°F or above, checked with a thermometer. Stir in a splash of liquid now and then if the edges start to dry.

If it is already dry

Liquid helps, but it cannot put back moisture the meat lost on the first cook. Toss dry pork with warm juices or sauce and use it where sauce leads: sandwiches, tacos, nachos, or a skillet hash. Keep the same 165°F target when the pork goes into another dish.

Your next move

If the pork is still hot and dinner is later today, skip the reheat and use the pulled pork holding guide with the Rest & Hold Calculator. Want leftovers on purpose next time? The pulled pork portions guide sizes the butt for sandwiches and parties. Brisket reheats best in chunks, so it has its own brisket reheating guide.