The Crabby Hog

TO THAW: Pull pork out one day before cooking and allow it to thaw in the fridge.
CROCKPOT  (preferred method)
Before serving, add enough water in a crockpot to cover the bag(s) of pork halfway. Warm it on high heat for an hour and a half per 3-lb pack. These bags are specifically designed to be put in hot water (not boiling). They are used for Sous vide cooking, which is what you are doing when you heat it up. After the designated time, use scissors to cut the bag open. The pork can stay in the crockpot on the warm setting.
Remove pork from the plastic bag and place it in a microwavable bowl. Cover and heat for 4 minutes, stirring once every minute.
Place pork in a pot with 2 TBSP of water and heat on medium to medium-high for 10 to 15 minutes until the temperature reaches at least 155 degrees. 
  • If desired, add a little BBQ sauce after the meat is warm. Remember, there is sauce in the meat, so a little goes a long way. You can also choose to serve the sauce on the side so that people can add or leave off as they choose.
  • The temperature should be kept above 155 degrees either using a crockpot or warmer.
  • Serve with rolls and coleslaw and enjoy.