I'm curious what people think the best way is to reheat braised pork (1.5" cubes,shoulder). I have done it in the oven, in a covered dutch oven on the stove and over a double boiler. The double boiler really keeps it from getting overdone, but maybe it is overkill. I know you have to cook tough meats like this to around 190 to make them tender the first time. I am wondering if when reheating them they need to hit that or just be hot enough to enjoy. I ask as I will have a lot going on and putting a probe into the meat will be easier than repeat checking.
I am thinking of doing this for Xmas, so the quantity will be pretty large.
I was also considering a crock pot as the stove may be pretty busy. I also have a sous vide machine.
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