Question about storing pulled pork

Pull, shred, chop right away. Add some de-fatted juice to the mixture and freeze. That's the "freshest" way IMHO.

I pull mine, vac seal left overs and reheat in hot water. Still taste delicious with the smell texture as fresh pulled.

Smoke, pull, vacuum seal then freeze.

Disagree cook it boneless....do not pull....save all your wrap juices... Vacuum pack with the juices.....reheat in hot water....pull add juices as needed...as good as fresh.

Pull and then vacuum seal and freeze. When ready to consume, boil the bag until heated through.

Westx said:

I pull mine, vac seal left overs and reheat in hot water. Still taste delicious with the smell texture as fresh pulled.

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northeast bbqer said:

Pull and then vacuum seal and freeze. When ready to consume, boil the bag until heated through.

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This ^

^ +1

I'll have to be the contrary one. I only stored it pulled once.

I let it cool then tightly double wrap in HD foil and freeze whole. When I'm ready to use it I put it in a pan with a little (6-8oz) of liquid, tightly seal it then heat at 325-350. I pull it/break it up after its hot.

Can't tell it isn't right off the smoker.

Another vote for vac seal. I bring water to a boil, then shut the flame off. Leave the sealed bag in hot water until warm. It will taste just like it did on the day of the cook.

RatSass said:

I'll have to be the contrary one. I only stored it pulled once.

I let it fool then tightly double wrap in HD foil and freeze whole. When I'm ready to use it I put it in a pan with a little (6-8oz) of liquid, tightly seal it then heat at 325-350. I pull it/break it up after its hot.

Can't tell it isn't right off the smoker.

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I've tried similar techniques. I don't like them as much a vacuum sealed. I find I can detect an unpleasant flavor that's similar to fat burning or going rancid.

I have tried it multiple ways.
1. I have pulled it and into a disposable half pan then flash froze. Defrosted then put on the smoker the day of to bring to temperature (making everyone think it was fresh). Not bad but lots of work.
2. Left whole cooled and vac sealed then frozen, pulled from the freezer and put the bag into boiling water brought to temp then pulled.
3. Pulled, let cool, vacuum sealed (or double zip lock) then right from freezer to boiling water until to temperature.
Of all the different ways the best results have always been with #3. Only advice is you need to be careful about how much extra juice you put in before freezing. If you put too much it can come out a bit mushy. I now pull the pork and put it in the bag as it is and take the juice and put into a different bag. When reheat day comes boil the meat bag until ready and take the bag of defrosted juice and add as needed. This way seems to allow the pulled pork to have the taste and texture of just off the cooker.
You can actually do ribs the same way. you loose some of the bark but the flavor is still awesome.

If I'm freezing a whole butt, let it cool, then in the fridge to congeal the fat/juice, then vacuum seal and into the freezer, will keep indefinitely. Yes, they make bags big enough to hold a whole butt. To reheat, thaw in the fridge, leave it whole, then in the oven at 225-250. For storing after pulling, let it completely cool, I vac seal in meal size portions, and into the freezer. Reheat in hot water.

AZMANNIMAL said:

I have tried it multiple ways.

3. Pulled, let cool, vacuum sealed (or double zip lock) then right from freezer to boiling water until to temperature.
Of all the different ways the best results have always been with #3. Only advice is you need to be careful about how much extra juice you put in before freezing. If you put too much it can come out a bit mushy.

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I do this except I do not boil the bag as it further cooks the meat and can create a mushy texture as you describe.

If you pull your butts off the smoker when the bone wiggles like a loose tooth the meat is perfectly done and not mushy. I chill the drippings separately, skim off the hardened fat and add approximately 4 oz of congealed drippings per pound of pulled pork and vac-seal in flat 3 lb packages (use whatever size suits your personal needs). When reheating the pork I bring a large pan to boil, then turn off the flame and let the thawed vac-sealed bag sit in the hot (not boiling) water for about 10 to 15 minutes until the product reaches 165° which is a safe serving temperature. The 3 lb bags when warmed will nicely fill a half sized pan.

I also put the congealed drippings in the bottom of the bag to void the corners of air on the larger bags. I've had pulled pork get lost in the freezer for over a year and it still tastes like it's fresh, never mushy.