Are you asking about reheating it as leftovers or reheating to serve 50? Why not just time it so that it is done about the time you need to serve it (or a little before). That's the easiest and what I usually do. Then serve directly from the crockpot which can remain plugged in on the warm or low setting. If you need to cook the pork ahead and chill it for some reason, then bringing it back up to temperature may be a trick in the crockpot as they aren't very powerful. Maybe yours could handle it on high, but I'd recommend a stovetop reheat over medium heat with the lid on and stirring occasionally. Once hot, put it back in the crockpot and keep it warm for serving. PS: A toothed pasta server makes a great portioning tool for serving pulled pork!
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