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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 06-05-2009, 09:25 PM   #1
jturk
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Default pulled pork storage question

I am smoking 70# pork butt tonight for my daughters graduation open house in 2 weeks. My plan was to cooler rest it and pull it tomorrow morning. I will Vac-seal it in 3# bags. I had planned to freeze it and thaw the morning of the open house. It has been suggested that I could refrigerate rather than freeze for the 13 days. What do you think? Is it safe either way? Would the pork be better if it is not frozen? I have done this in the fridge for a couple of days for leftovers in the past with great results but I need to be safe for my guests.
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Unread 06-05-2009, 09:44 PM   #2
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I would freeze it. Double seal the vaccu suck bags and then reheat in a bath of simmering, not hard boiling water. Works great for me.
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Unread 06-06-2009, 07:12 AM   #3
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Freeze.
13 days in the fridge would make for some nasty BBQ.
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Unread 06-11-2009, 07:32 PM   #4
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Quote:
Originally Posted by Kevin View Post
I would freeze it. Double seal the vaccu suck bags and then reheat in a bath of simmering, not hard boiling water. Works great for me.
I have to agree with Kevin. Frozen Pulled pork in simmering water can't be beat for reheating. Taste to me like the day I smoked it. Plus I don't put any sauce and sometimes make carnitas.

Man, gotta to go to the freezer right now and pull me out a bag.
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