Reheating pork (& keeping moist) ?

iMax

Did a pork loin yesterday & it was georgous. I rub in olive oil, cracked salt & pepper, little tabasco sauce (all premixed), then sear it, I then roast it with water in the pan underneath (topped up midway through), it comes out with a delicious crust & extremely moist & flavourfull.

Previously any leftovers would have been allowed to cool, then refrigerated & used in sandwiches, but I feel like doing tonights dinner with it instead.

I was thinking of doing pulled pork sandwiches - toasted ciabatta, iceberg lettuce, red onion marmalade, served with sweet potatoe wedges.

But... How do I rehear the port & keep it moist ? Previousl experience of reheating pork has had it extremely dry. The leftover joint is unsliced.

Any help or suggestions to other recipies?

trackguy

I'd probably slice it thinly as possible an reheat in stock which you could flavour to suit whatever dish you are making.

I think if you sliced it thinly enough and reheated it like this you could even shred it for pulled pork sandwiches.

olaola

Hm, I'd say err on the side of caution and eat it cold. Nothing worse than dried out meat.

iMax

Did it in vegetable stock with BBQ flavouring & it came out fantastic.