Keeping Pulled Pork

TangSooDoMan · 06-16-2008, 05:15 PM

Hello, I am smoking 4 sholders this weekend to take to Tennessee from New Orleans. The party it's for isn't until the following Saturday. What is the best way to keep it fresh for a week.

River City Smokehouse · 06-16-2008, 06:00 PM

If it were me...I would prepare it to serve and then cool it down as fast as possible and freeze until you are ready to travel. Keep it in a cooler on ice and let it thaw a day or two on ice or refrigeration. Reheat in the oven by adding some apple juice for moisture and a bit of rub and some sauce if desired, cover with foil.

BBQ Grail · 06-16-2008, 06:12 PM

Quote:

Originally Posted by River City Smokehouse

If it were me...I would prepare it to serve and then cool it down as fast as possible and freeze until you are ready to travel. Keep it in a cooler on ice and let it thaw a day or two on ice or refrigeration. Reheat in the oven by adding some apple juice for moisture and a bit of rub and some sauce if desired, cover with foil.

Pretty much this method is what I use. However, I do not reheat in the oven. I use ziplock freezer bags and place the bags in large pots of hot water. Water needs to be just below a boil. This will gently heat the pulled pork.

River City Smokehouse · 06-16-2008, 06:14 PM

Quote:

Originally Posted by trp1fox

Pretty much this method is what I use. However, I do not reheat in the oven. I use ziplock freezer bags and place the bags in large pots of hot water. Water needs to be just below a boil. This will gently heat the pulled pork.

I've used the vac bag in a pot of boiling water and that does work fantastic. I think I would rather do it that way if I could.

LMAJ · 06-16-2008, 06:42 PM

What they said.

Westexbbq · 06-16-2008, 06:46 PM

Yep, if you go with the ziplock method, be sure to use the heavier "freezer" grade.
I have seen the lesser everyday bags break after heating.

TangSooDoMan · 06-16-2008, 07:47 PM

Thanks everyone, I'll give it a try.

BBQ Grail · 06-16-2008, 07:49 PM

Quote:

Originally Posted by Westexbbq

Yep, if you go with the ziplock method, be sure to use the heavier "freezer" grade.
I have seen the lesser everyday bags break after heating.

I only trust name brand Ziplock Freezer bags...

chad · 06-17-2008, 11:48 AM

Boil-in-bag will work, but for 4 shoulders -- I'd use the oven. You'd be boiling bags forever to reheat that much meat.
Your mileage may vary!

Qcrue2U · 06-17-2008, 09:39 PM

Could be like an old friend of mine.... Just NUKE IT!!!!

ps... don't do it... I died when I tasted it... blah!!!

Quiggs · 06-18-2008, 08:13 PM

Vac bags for sure, tried the zip locks but not to good when we put in water some came open. Never had a problem with vacuseal bags.

By the way drop some eggs, veggies and pre-cooked sausage in a vacu bag, just before camping trip, place in cooler until breakfast time then boil, smoosh and serv....tada no mess!

crome · 06-18-2008, 10:33 PM

Vac bags is the only way we roll :).....ziplock double seal freezers work good to.I agree with Chad,with that much pork to reheat,i'd do the oven route.

Qcrue2U · 06-19-2008, 01:42 AM

Quote:

Originally Posted by Quiggs

Vac bags for sure, tried the zip locks but not to good when we put in water some came open. Never had a problem with vacuseal bags.

By the way drop some eggs, veggies and pre-cooked sausage in a vacu bag, just before camping trip, place in cooler until breakfast time then boil, smoosh and serv....tada no mess!

NICE!!!!!!!!!!

Paulie G. · 06-20-2008, 01:08 AM

At the restaurant we do alot of "production bbq" meaning that we cook hundreds of pounds of pulled pork, vac pac it and freeze it. What we do is cook the pork, pull it, add some sauce for moisture and then vac pac and freeze it. Thawing is an overnight process in the cooler ( or under any refrigerated conditions), then heat; with more sauce; then serve.

Big George's BBQ · 06-23-2008, 12:24 PM

Boiling sounds like a great method. I nuke mine without problems- of course I add sauce

06-16-2008, 05:15 PM	#1
TangSooDoMan Got Wood. Join Date: 02-04-04 Location: Slidell, LA	Keeping Pulled Pork Hello, I am smoking 4 sholders this weekend to take to Tennessee from New Orleans. The party it's for isn't until the following Saturday. What is the best way to keep it fresh for a week.

06-16-2008, 06:00 PM	#2
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	If it were me...I would prepare it to serve and then cool it down as fast as possible and freeze until you are ready to travel. Keep it in a cooler on ice and let it thaw a day or two on ice or refrigeration. Reheat in the oven by adding some apple juice for moisture and a bit of rub and some sauce if desired, cover with foil. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

06-16-2008, 06:42 PM	#5
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	What they said. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

06-16-2008, 06:46 PM	#6
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Yep, if you go with the ziplock method, be sure to use the heavier "freezer" grade. I have seen the lesser everyday bags break after heating. __________________ 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!"

06-17-2008, 11:48 AM	#9
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Boil-in-bag will work, but for 4 shoulders -- I'd use the oven. You'd be boiling bags forever to reheat that much meat. Your mileage may vary! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

06-16-2008, 07:47 PM	#7
TangSooDoMan Got Wood. Join Date: 02-04-04 Location: Slidell, LA	Thanks everyone, I'll give it a try.

06-17-2008, 09:39 PM	#10
Qcrue2U is one Smokin' Farker Join Date: 06-13-08 Location: San Luis Obispo, CA	Could be like an old friend of mine.... Just NUKE IT!!!! ps... don't do it... I died when I tasted it... blah!!! __________________ NexGrill 110,000 btu, (B.A.M.F.) SilverSmoker!! (2) wsm clones :P el cheapO gasser ECB - Smoke N Grill mini webber clone, with warming rack! Brinkman - Verticle My arsenals of the trade!! \m/ The Eatery - BBQ, Grill & other Tasty Treats

06-18-2008, 08:13 PM	#11
Quiggs Knows what a fatty is. Join Date: 06-10-08 Location: Lake Havasu City, AZ	Vac bags for sure, tried the zip locks but not to good when we put in water some came open. Never had a problem with vacuseal bags. By the way drop some eggs, veggies and pre-cooked sausage in a vacu bag, just before camping trip, place in cooler until breakfast time then boil, smoosh and serv....tada no mess! __________________ Dave Q, Smokin Dead Meat BBQ WSM & 22" WSM UDS 22" gold and silver El Cheapo Offset Smokey Joe Gasser Granpa's 1943 custom 3' portable fire bricked rotisserie

06-18-2008, 10:33 PM	#12
crome is one Smokin' Farker Join Date: 12-23-07 Location: Wilmington NC	Vac bags is the only way we roll :).....ziplock double seal freezers work good to.I agree with Chad,with that much pork to reheat,i'd do the oven route.

06-20-2008, 01:08 AM	#14
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	At the restaurant we do alot of "production bbq" meaning that we cook hundreds of pounds of pulled pork, vac pac it and freeze it. What we do is cook the pork, pull it, add some sauce for moisture and then vac pac and freeze it. Thawing is an overnight process in the cooler ( or under any refrigerated conditions), then heat; with more sauce; then serve. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

06-23-2008, 12:24 PM	#15
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Boiling sounds like a great method. I nuke mine without problems- of course I add sauce

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