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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-23-2013, 06:41 AM   #1
ButtBurner
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Default Pork Butt-make ahead for super bowl party?

We are having a super bowl pot luck luncheon on Fri, Feb 1st at work.

I was thinking about bringing pulled pork, but the only day I can cook it would be this coming Saturday

I have a vac sealer, could I just freeze it until then?

And if so, should I leave it whole and freeze it, then thaw and put it in the oven the night before and pull it?

Or should I pull it then freeze it?

Or some other way?

Or just forget it. I dont have to bring it. I have not committed yet.

I am open to suggestions.

thanks
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Unread 01-23-2013, 06:53 AM   #2
BigBellyBBQ
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no problem...cook it up, pull...add your spice / sauce...vac pack it, only 1 week so freeze not nesc ....use a crock pot to warm up and you will be the hit of the party..
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Unread 01-23-2013, 07:10 AM   #3
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I find it helps if you add a little Apple Juice in the package before you seal it – it helps with the moisture.
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Unread 01-23-2013, 07:53 AM   #4
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I routinely vac pac & freeze BBQ for up to a couple months (cause I have a bad habit of cooking more than my crew can eat at one sitting). I would go ahead and pull it before freezing, but I try to leave pieces a little on the larger side. John Bowen hit the mark, add a little apple juice, either to the vac bag or when you warm it up. I warm in a foil or SS 1/2 pan with a 3/8x3/8 grid rack to keep the meat off the bottom and about a 1/2-1 cup of apple juice, sealed tight with foil in a 225 oven. I like BigBellyBbq's idea of the crock pot, going to try that! Only problem I've ever had was with fine chopped carolina style - turned to a nasty mush in the freezer & reheat.
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Unread 01-23-2013, 08:03 AM   #5
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thats good, thanks!

If I dont have to freeze it then I wont.

On the crock pot, thats how I was going to present it. Its perfect for a pot luck where people will be coming and going

I like the apple juice idea!
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Unread 01-23-2013, 08:04 AM   #6
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I always pull before freezing. Makes reheating easier. Vac seal and freeze or maybe just refrigerate for only a week. When you reheat, add a splash of apple juice for moisture and sprinkle a very light amount of dry rub on your pulled pork. That seems to enhance the flavor even more.
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Unread 01-23-2013, 08:28 AM   #7
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Definitely use the apple juice, I didn't know of this trick when I started and often unfroze my pulled pork and had to reheat in bbq sauce to hide how it got a bit dry
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Unread 01-23-2013, 08:48 AM   #8
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Pull it, juice it, refrigerate it. It WILL have a smokier flavor when it's reheated in the crock pot. Go light on the smoke. ..

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Unread 01-23-2013, 09:08 AM   #9
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Cook it saturday, let it rest and pull as usual and then vacuum seal it up. I did the exact same thing a few weeks ago for my boy's baptism. I thawed the pork out a day or two a head of time in the fridge and then heated them up in a pot of water on the stove before putting them in the crock pot on the "warm" setting. If you need a little extra moisture, add some apple juice as others have said. I didn't end up having to add anything to mine when I did it and it turned out great!
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Unread 01-23-2013, 09:55 AM   #10
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If you add AJ to the bag before you freeze it I would at the very least chill the bags while they're unsealed or even freeze them for awhile. I know my vac sealer doesn't do too well with juice getting sucked out while vac sealing. It's not good for the machine or for getting a good seal.
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Unread 01-23-2013, 10:50 AM   #11
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I pull in a pan and let sit overnight in the fridge so all the fat/juices solidify and then vacuum pack the next day. reheat in water bath. apple juice works great for keeping it moist through out the day
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Unread 01-23-2013, 11:24 AM   #12
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Like above - no freeze, a bit of apple juice.

Prepare to have everybody at work begging you to bring in more every week.
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Unread 01-23-2013, 02:19 PM   #13
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remember no need to freeze!!
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Unread 01-23-2013, 04:04 PM   #14
ButtBurner
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hey thanks everyone!!

I have a good handle on it now!!
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Unread 01-23-2013, 04:24 PM   #15
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The no freeze is a simple issue. You have fully cooked your meat and are vacuum packing it. It obviously has a longer shelf life than fresh meat. How long is vacuum packed fresh meat held in a refrigerator without issues.
So do not freeze.
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