>
> Pull it Saturday and pack it in Ziploc® vacuum bags then seal with the
> little pump. Refrigerate.
>
> On Sunday, boil a big pot of water and put the sealed bags into the
> boiling water. I have found that this method of reheating pulled pork to
> be the best. None of the juiciness is lost in the "soud vide" heating
> process.
>
> I guess you could use other kinds of "sous vide" compatible vacuum bags,
> too.


boiling water is sous vide? I didn't think so. Lower temperatures are used
in sous vide.

for one day between cooking pulling and reheating, the bags seem like a
needless step to me.