Efrem Pozzati
New member
Hi guys, I'm going to cook an 11lb pulled pork to be eaten this saturday and I'm going to do it in advance due to logistics (the party location is 300km away from my home).
Now I have to choose the way to re-heat it:
option 1: shred it at home, vacuum seal it, and re-heat with sous vide at the party location (safe option for me)
option 2: vacuum seal it the whole shulder, re-heat it at the pary location in oven, shred it there (most scenographic for the people)
I'm quite confident of the result by doing the option 1 (I always do this way for leftovers, with great result), but I'm not sure what to do for option 2.
I often use option 2 for brisket, is there any particulary advice for pork shulder?
What temp I have to target in re-heating?
Is it safe?
Do you have any suggestion?
Thanks in advance and stay safe!
Efrem.
Now I have to choose the way to re-heat it:
option 1: shred it at home, vacuum seal it, and re-heat with sous vide at the party location (safe option for me)
option 2: vacuum seal it the whole shulder, re-heat it at the pary location in oven, shred it there (most scenographic for the people)
I'm quite confident of the result by doing the option 1 (I always do this way for leftovers, with great result), but I'm not sure what to do for option 2.
I often use option 2 for brisket, is there any particulary advice for pork shulder?
What temp I have to target in re-heating?
Is it safe?
Do you have any suggestion?
Thanks in advance and stay safe!
Efrem.