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Old 09-02-2013, 06:29 PM   #5
gtr
somebody shut me the fark up.

 
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Join Date: 10-16-10
Location: Culver City, CA
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When I do large amounts of pulled pork I pull it all, vac seal in 3# bags (gallon size works well and mash 'em kinda flat for easier reheating). I do the last couple/few bags in 2# and 1# sizes so at the end I'm not reheating more than necessary. I reheat by boiling in the bag. Works great for me, YMMV.
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