Question about freezing Pulled Pork.

ShortEnd · 03-06-2011, 10:32 AM

Smoking a pork butt today, to be served for a famiy gathering next weekend. I'm going to vacuum seal, freeze and reheat in a crock pot. Is it best to add the finishing sauce prior to sealing, or would it be best to add it when I reheat it?

Thanks

Westexbbq · 03-06-2011, 10:45 AM

Personally, I add it when I reheat it.

rlncookinbbq · 03-06-2011, 11:07 AM

My choice is add before freezing. Works best for me.

Just sayin.

Bigdog · 03-06-2011, 11:11 AM

Well there ya go, one for each. I guess the bottom line is that is doesn't matter.

Ashmont · 03-06-2011, 11:33 AM

LOL I am going to add a twist! Neither.... Being diabetic I leave to the side for us sugar impaired. Maybe have a few sauces and let the people choose. Have tooth picks on side as well for people to sample to see if they like it before they pour it on and waste a good sammich only to grab another with a different sauce.

ShortEnd · 03-06-2011, 03:50 PM

Thanks for the replies. My favorite finishing sauce consists of 1/3 Blues Hog Regular, 1/3 Blues Hog Tennessee Red and 1/3 chilled gelatinous foiling juice with the fat removed and a little apple juice, if it still seems a bit dry. Most of the family has had my pulled pork and thinks it's "the berries". They are all enviously healthy. No diabetic's, no high cholesteral levels, all normal or slightly low blood pressure, including in-laws. What are the chances of that bit of luck? I'm guessing my solution will be to add it when I reheat, since my experience has been that frozen pulled pork will tend to be a bit dry when reheating and will still usually need a little miosture added, even if only apple juice. It should also vacuum pack more reliably without the added sauce. I've done it both ways before and just wanted to see what others were doing.

Ashmont, your point is very well taken. I never gave that any consideration before. I will certainly use your recommendation when prepairing for folks that I'm not familiar with in the future. Thank you.

OL' Timer · 03-06-2011, 09:29 PM

I am diabetic also and used Splenda for a long time for mine and others, switched to Stevia and most people don't know there's no sugar in my sauces or mops. It works well in the rubs also.

PorkQPine · 03-07-2011, 06:37 PM

Cooling hot bbq before packaging in vacuum sealer is IMPORTANT. Put the PP in a plastic bag and hold in a ice bath/ ice and water/ until cooled. Then and only then you can vacuum seal and refrigerate or freeze. Sealing hot food is a disaster waiting to happen.

03-06-2011, 10:32 AM	#1
ShortEnd Is lookin for wood to cook with. Join Date: 05-27-09 Location: NE Iowa	Question about freezing Pulled Pork. Smoking a pork butt today, to be served for a famiy gathering next weekend. I'm going to vacuum seal, freeze and reheat in a crock pot. Is it best to add the finishing sauce prior to sealing, or would it be best to add it when I reheat it? Thanks

03-06-2011, 10:45 AM	#2
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Personally, I add it when I reheat it. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

03-06-2011, 11:07 AM	#3
rlncookinbbq Knows what a fatty is. Join Date: 04-13-09 Location: Indiana	before My choice is add before freezing. Works best for me. Just sayin.

03-06-2011, 11:11 AM	#4
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Well there ya go, one for each. I guess the bottom line is that is doesn't matter. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

03-06-2011, 11:33 AM	#5
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO	LOL I am going to add a twist! Neither.... Being diabetic I leave to the side for us sugar impaired. Maybe have a few sauces and let the people choose. Have tooth picks on side as well for people to sample to see if they like it before they pour it on and waste a good sammich only to grab another with a different sauce. __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

03-06-2011, 03:50 PM	#6
ShortEnd Is lookin for wood to cook with. Join Date: 05-27-09 Location: NE Iowa	Thanks for the replies. My favorite finishing sauce consists of 1/3 Blues Hog Regular, 1/3 Blues Hog Tennessee Red and 1/3 chilled gelatinous foiling juice with the fat removed and a little apple juice, if it still seems a bit dry. Most of the family has had my pulled pork and thinks it's "the berries". They are all enviously healthy. No diabetic's, no high cholesteral levels, all normal or slightly low blood pressure, including in-laws. What are the chances of that bit of luck? I'm guessing my solution will be to add it when I reheat, since my experience has been that frozen pulled pork will tend to be a bit dry when reheating and will still usually need a little miosture added, even if only apple juice. It should also vacuum pack more reliably without the added sauce. I've done it both ways before and just wanted to see what others were doing. Ashmont, your point is very well taken. I never gave that any consideration before. I will certainly use your recommendation when prepairing for folks that I'm not familiar with in the future. Thank you.

03-06-2011, 09:29 PM	#7
OL' Timer On the road to being a farker Join Date: 12-10-10 Location: Waverly, TN	I am diabetic also and used Splenda for a long time for mine and others, switched to Stevia and most people don't know there's no sugar in my sauces or mops. It works well in the rubs also. __________________ Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com

03-07-2011, 06:37 PM	#8
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA	Cooling hot bbq before packaging in vacuum sealer is IMPORTANT. Put the PP in a plastic bag and hold in a ice bath/ ice and water/ until cooled. Then and only then you can vacuum seal and refrigerate or freeze. Sealing hot food is a disaster waiting to happen. __________________ PorkQPine

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