Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 04-24-2005, 01:35 PM   #1
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx
Default Freezing pulled pork

Every year my sister attends a folk festival, and I usually do some meat for her to share with folks in camp. This year she has requested pulled pork. I'll probably cook a week or two in advance and freeze it for pickup later.

I'm planning to pull it and FoodSaver it. My question is with or w/o sauce? Probably doing a vinergar based sauce. Also considered freezing the butts whole since she will have access to a pit to warm it up, and package the sauce seperately.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

Pineland Liberator

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote

Old 04-24-2005, 01:40 PM   #2
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim

The FoodSaver will be ruined if you have too much liquid in the bag. It will get sucked into the pump and kill it

I use the Foodsaver for long term, portion sized helpings, and boil the bag to reheat.

For short term storage, I might just freezer bag them and keep it easy.
Just a thought.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote

Old 04-24-2005, 02:09 PM   #3
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

If you are freezing just the pork (no sauce), you can use the Foodsaver without a problem. Just take a paper towel and fold it so it fits across the bag, and put it in just above the pork. Then, any liquid that would normally get sucked in will be soaked up in the paper towel.

Or, freeze the pork in blocks in containers, with or without sauce, and then vac seal the blocks...
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Winter Lunch!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote

Old 04-24-2005, 02:09 PM   #4
On the road to being a farker
dxesmkr's Avatar
Join Date: 10-29-03
Location: Upstate SC

I've done it both ways and both ways work.I agree with Tim for short term I would use a freezer bag.You could also pull it,put in a pan,seal it with foil, freeze,and will be ready for pit on reheat.Right before heating add some apple juice and water to the pan for moisture and steam.Send the sauce along seperate.Your sis would appreciate less prep work vs. having to pull it there.

Willy T.
dxesmkr is offline   Reply With Quote

Old 04-25-2005, 09:56 AM   #5
Babbling Farker
jt's Avatar
Join Date: 02-10-04
Location: BFE

Already froze mine for use in a couple weeks. I just expanded my normal thing of foodsavering it for home use. No sauce and then I'll boil it to thaw/warm and throw it in a roaster with some sauce. I don't sauce it much - just enough to keep it moist as it reheats.
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E

jt is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Question about freezing Pulled Pork. ShortEnd Catering, Food Handling and Awareness 7 03-07-2011 07:37 PM
Freezing Pulled Pork BubbaBones Catering, Vending and Cooking For The Masses. 19 11-07-2010 01:58 PM
Freezing/reheating pulled pork Montezumasdaddy Q-talk 14 11-03-2010 06:23 PM
Freezing Pulled Pork? hydramax Q-talk 22 08-15-2008 08:10 PM
Freezing pulled pork stockli Q-talk 23 08-23-2007 08:26 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 06:49 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts