Wow.....do I ever disagree......! Low and slow....just like you cooked it....and if it seems like it might dry out, add a little low sodium chicken broth, or beer, or apple juice....or even water.
You can do it in the oven or on the stove top.

Pulled pork is fully cooked. (It won't pull until it reaches 195 degrees.) To reheat it low and slow only makes it cook more and get mushy. I've been reheating pulled pork in bulk for around 40 years.

So have I...likely more than 40 years.....and any time you re-heat meat on high...like 450, some of it gets waaaay over cooked. When you reheat hot, the outside gets way too hot before the middle even loses it's chill....sort of like cooking a burger in a hot pan....the outside chars and the inside can remain raw.
The best way to reheat pulled pork or shredded beef or turkey is in either an electric roaster on low...or in a covered roaster in the oven at 225....and if you don't have more than say 4 or 5 pounds, the stove top works too.

Not what you asked.... but I don't like the off taste that meat (pork, paticularly) acquires after it has been cooked, refrigerated and re-heated. I would cook the meat on the day that it was being served.

Unless I was in a big hurry, I'd use the oven. Place the pork in a covered vessel, tightly sealed (maybe use foil), and heat @ 350 for 20-30 minutes, depending on how much you're reheating.
It will be just fine!!

(I've never experienced "off taste" in reheated slow-cooked meats, braised, roasted, smoked or other)

You're fortunate to not taste it, mimi. I can always taste the left-over-ness of roasted meats.

There is actually some science to it...a snippet from the link:

What happens to leftovers in that dark, cold box? Demons? In a manner of speaking, yes.

The first bit of devilry is a crazy fact: Your food is in a constant
state of chemical change. The reactions that cook your food do not stop
after the chicken is pulled from the oven. There is still a lot of stuff
going on. When you cook meat, for instance, twisted or clumped proteins
unravel. During this forced relaxation, the proteins are more open to
the chemical reactions that cause them to break down. The process also
causes the proteins to release iron, which behaves like a little magnet,
explains Chris Loss, director of the department of menu R&D at the
Culinary Institute of America. "With its positive charge, the iron goes
around breaking down other nutrients in the food." When lipids interact
with the released iron, for instance, the taste turns cardboard-y.

The Science of Leftovers

ci_lantro

You're fortunate to not taste it, mimi. I can always taste the left-over-ness of roasted meats.

There is actually some science to it...a snippet from the link:

*******

I'll have to pay more attention next time I have leftover roasted meat, but it's pretty much universal that braises are even better the next day, with the melding of flavors.

Yum!

Hmmm.....I am sure I am not alone in loving the flavor of re-heated braised foods and soups and stews. Seems it's pretty well agreed thatc ertain foods are "better the next day".
http://www.forbes.com/sites/nadiaarumugam/2011/11/23/the-science-of-leftovers-why-they-taste-so-good/#6b2ef3b4148c

Things that are not as good reheated (for me) are mostly meats that are cooked to a particular doneness. A steak cooked to a perfect mid rare is just never, ever as good reheated.

Same for a medium pork chop. Always just "ok" the second time around.

But for me, it's not that it's a big difference in the taste, it's the over-doneness and dryness that's a bummer.

And that's what gravy and sauce is for ;-)

Lisbeth, you didn't say how many people, but I am guessing more than 10. Pulled pork is a favorite here and needs to be made the day before so that you can pull it and still have time for other things that need to be done.

Therefore, pull it and pack it up in either the container you are serving it in or a plain old zip bag. On the day of, either place it in a slow low oven, 200 to 225 or put it in a crock pot to heat up. in either case, add a bit of water or any juices let from the roasting pan. If you are using the tabletop sterno pans, just place the meat in it and heat it up there about an hour before serving. I did this a few years ago for a summer party of 40 people. Pulled pork, rolls, coleslaw and potato salad plus any thing that people brought for sides and dessert. It all worked like a charm

Don't fret, it will all work and you will all have a great time.

Thanks all for your reheating advice. I just cooked pulled pork in the crockpot for a function at my daughters and reheated in small quantities the next day in the microwave. I didn't notice the taste, but do notice it if I keep it longer. I think I will actually have time to cook the day of-was just trying to get as much done ahead as possible. That brings up another question. Do any of you cook it in the oven and if so, how, and how long do you allow per pound?

I cook mine in the oven with a dry rub on it that I applied the day before. Generally I allow about 5 to 6 hours on a low 250-300 setting to allow for the collagen to breakdown and make pulling it easier. I am not found of the CP for this as it is a moister enviroment and the rub may drip off. I have also placed the roasting pan on my gas grill with a low temp to keep the kitchen cooler.

I roast mine in the oven overnight. I use both shoulders in the bag from costco. I let it go 10-12 hours at 225F uncovered, well seasoned with my favorite rub, fat layer up.

Use a high sided roaster. There is lots of cooking juice and. wonderful crispy fat. I make a seasoned cider vinegar "juice" and pour over pulled meat and toss well.

I freeze dinner portions in ziploc. Reheat in a lidded skillet with a bit more cider juice or a touch of bbq sauce depending on how it will be served. When it's hot, remove lid and let "crisp" a bit.