Big Bob Gibson Bar-B-Q (address and info)
Hog honcho Ken Hess from legendary Big Bob Gibson's says that if you've got full cuts of pork, a low oven at 225℉ does the trick. But should you have a ton of pulled pork left over, the move is to freeze it in a Ziploc bag. Then when you're ready to reheat, place the bag in a pot of water that's near a boil, but don't let it boil. This seals in the moisture. You can also add sauce to the bag to hit it with another round of flavor. Then throw it on nachos, pizza, soup, or a casserole, and any of those items become infinitely better.
Skylight Inn (address and info)
In Eastern North Carolina they serve their pork chopped to keep some crispy skin on the meat. Sam Jones from Skylight says that if you put that pork in the oven, you'll lose the crunch and end up with meat the consistency of sawdust. Instead, slowly reheat it on a stovetop. And don't stop stirring.
Dan Gentile is a staff writer on Thrillist's National Food and Drink team. He is based in Austin, TX, and as evidence of his regional BBQ bias, has hundreds of photos of brisket, but none of pulled pork. Follow him to salt and pepper at @Dannosphere.