Lidl pulled pork 'reheating' question

A question about : Lidl pulled pork 'reheating' question

This is a cautious food one. Decent cook but extremly cautious with reheating things like meat so here is the question!

Got a Braemoor BBQ Lidl pulled pork joint, which is cooked but you put in the oven for an hour or so then shred it after. I made it last night and had some of it cold for lunch on some pitta breads, but still got a chunk left, I was going to throw it into a Mac n Cheese i'm making, question will the pork being ok essentially 'reheated' as part of this Mac n Cheese dish for tonight and tomorrow's dinner?

Hope i've explained that correctly ha!

Best answers:

• well i reheat meat regularly, and i am still here. Just make sure your food is 70 degrees plus to ensure nasties are killed off.
• Just I was a bit dubious as it was already cooked meat joint which need 'finished' off in the oven and torn, As if I stick it in the Mac n Cheese going to do me for 2/3 days! Just making sure! :P
• I regularly use the Lidl pulled pork for second and third day meals
• Pulled pork can cause blisters.
• No idea how safe it is to reheat but Mac n Cheese with pulled pork sounds amazing.
• Never heard of "pulled" meat before. Sounds to me like a scam. Any cheap meat in a slow cooker will pull apart.
• I have been buying and slow cooking cheaper cuts of meat for the last 60 years, never heard the phrase "pulled" until recently.
  Looks to me like the food manufacturers have cottoned on and are creating added value to less expensive meat.
  https://www.knorr.co.uk/article/detai...r-cuts-of-meat
• Ken68 is right, anyone used to cooking cheaper cuts of meat longer, will experience "falling off the bone" tenderness.
  It is just that many folk now want an instant fix, so rely on ready meals and other s**t.
• Cheaper to make your own pulled pork. Shoulder of pork in a slow cooker with sauce, leave for 8 hours, done.
  I make sauce with passata, mustard powder, worcester sauce, garlic and seasoning. Cajun or Jerk seasoning is good.