Only one answer: HEAT! FoodSaver bags are not "boil-in" bags, but they can withstand heat. When you reheat, using this method, bring the water to a point just below a boil (high simmer); do not let it start to boil! If it does, turn the heat down to a simmer and let the water cool until it stops. I like to place a baking rack, or something similar, in the bottom of the pan to keep the plastic off the bottom. Let the bags simmer for a few hours, and your results will be much different! When I seal fresh pulled pork, or ribs, I triple-seal the bags in case I reheat with the simmering water method. Never had any blowouts doing it this way.