Freezing/reheating pulled pork

Montezumasdaddy · 11-02-2010, 08:39 PM

I will be cooking a meal for one night of our annual deer camp and this year I have decided to do pulled pork. This will need to be cooked a week or two in advance so I am wondering what is the best way to go about it. Can I cook it, freeze it and then reheat it? What is the best way to freeze it? What is the best way to reheat it? Will it dry out when it is reheated? Thanks in advance for the help.

chillcoolcold · 11-02-2010, 08:46 PM

I Refrigerate until cool then vacuum pack and freeze.
I thaw and heat in pan either with a little apple juice or a vinegar sauce

Vince B · 11-02-2010, 09:03 PM

I vac seal it and freeze. Straight from the freezer into a slow rolling pot of water on the stove for 15-20 minutes and serve. Just as fresh as the day I made it. Vince

Montezumasdaddy · 11-02-2010, 09:05 PM

How much water?

Vince B · 11-02-2010, 09:16 PM

I just use enough to float a package or two in at a time. Using just enough to keep the package directly off the bottom of the pot. Vince

JazzCat · 11-02-2010, 09:40 PM

Quote:

Originally Posted by Vince B

I just use enough to float a package or two in at a time. Using just enough to keep the package directly off the bottom of the pot. Vince

Ditto, i've been doing this for years and it's perfect as the day you packaged it.

BBQchef33 · 11-02-2010, 09:49 PM

yup, i just drop the vac-u-suck bag into a pot of boiling water and reheat it right in the bag. Cut it open when hot and its just like you just pulled it.

blackdog043 · 11-02-2010, 10:01 PM

Quote:

Originally Posted by Vince B

I vac seal it and freeze. Straight from the freezer into a slow rolling pot of water on the stove for 15-20 minutes and serve. Just as fresh as the day I made it. Vince

Same here and If I'm having a party, I thaw the same way then put in a crock pot with a little sauce just to keep it moist.

Trucky1008 · 11-02-2010, 10:09 PM

Quote:

Originally Posted by BBQchef33

yup, i just drop the vac-u-suck bag into a pot of boiling water and reheat it right in the bag. Cut it open when hot and its just like you just pulled it.

Same here. Heating up 50 lbs of frozen PP tomorrow for a gig at work. I'll use roasters filled with water and heat the PP in the bags, works great and tastes better than the day it was smoked!

Spode · 11-03-2010, 12:05 AM

One thing I found was that it seems to dry a little in the freezer, even though it's sealed. Maybe the meat sucks up more sauce. So I add an extra spoon of sauce to each container as I put it into the freezer.

I put it in disposable plastic lunch boxes and defront it in the microwave.

hosalabad · 11-03-2010, 04:24 PM

I refrigerate until cool, then cut into serving sized slabs and throw them in the freezer. I usually use rubbermaid tybe containers, I need this vacuum sealing technology.

I reheat and chop in a pan with a little bit of sauce, but usually it's pretty juicy because it wasn't shredded before it was frozen.

imaisufan · 11-03-2010, 05:04 PM

When I know I'm going to freeze it, I foil the butt when it's about 170 ~ just to save the juice. Pull and pour the juice from foil on the meat. I figure why not reheat with fat!

I'll also use a little apple juice, wiht a splash of apple cider vinegar to keep it from drying out in the roaster / crock pot.

Panthers65 · 11-03-2010, 05:07 PM

freeze it, then bring a veggie steamer with you and steam it. Ubber moist!

bluetang · 11-03-2010, 05:23 PM

Quote:

Originally Posted by Vince B

I vac seal it and freeze. Straight from the freezer into a slow rolling pot of water on the stove for 15-20 minutes and serve. Just as fresh as the day I made it. Vince

Me too, no problems, good food!

bobrbw · 11-03-2010, 05:23 PM

make sure when you pull to add a bit of bbq sauce to the pork to keep up the moisture content.you can put directly into freezer and reconstitute at 250 degrees for 2and a half to three hours for a full half pan 8 pounds.

11-02-2010, 08:39 PM	#1
Montezumasdaddy Found some matches. Join Date: 08-05-09 Location: Florence, Wisconsin Downloads: 0 Uploads: 0	Freezing/reheating pulled pork I will be cooking a meal for one night of our annual deer camp and this year I have decided to do pulled pork. This will need to be cooked a week or two in advance so I am wondering what is the best way to go about it. Can I cook it, freeze it and then reheat it? What is the best way to freeze it? What is the best way to reheat it? Will it dry out when it is reheated? Thanks in advance for the help.

11-02-2010, 08:46 PM	#2
chillcoolcold Full Fledged Farker Join Date: 05-12-10 Location: towaco,nj Downloads: 0 Uploads: 0	I Refrigerate until cool then vacuum pack and freeze. I thaw and heat in pan either with a little apple juice or a vinegar sauce __________________ Weber 22.5 Performer / Meadow Creek TS60 Smoker / Weber 26.75 One Touch Gold / Lynx 30" Propane

11-02-2010, 09:03 PM	#3
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois Downloads: 0 Uploads: 0	I vac seal it and freeze. Straight from the freezer into a slow rolling pot of water on the stove for 15-20 minutes and serve. Just as fresh as the day I made it. Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

11-02-2010, 09:16 PM	#5
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois Downloads: 0 Uploads: 0	I just use enough to float a package or two in at a time. Using just enough to keep the package directly off the bottom of the pot. Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

11-02-2010, 09:49 PM	#7
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	yup, i just drop the vac-u-suck bag into a pot of boiling water and reheat it right in the bag. Cut it open when hot and its just like you just pulled it. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

11-02-2010, 09:05 PM	#4
Montezumasdaddy Found some matches. Join Date: 08-05-09 Location: Florence, Wisconsin Downloads: 0 Uploads: 0	How much water?

11-03-2010, 12:05 AM	#10
Spode Got Wood. Join Date: 03-20-10 Location: Brisbane, Australia Downloads: 0 Uploads: 0	One thing I found was that it seems to dry a little in the freezer, even though it's sealed. Maybe the meat sucks up more sauce. So I add an extra spoon of sauce to each container as I put it into the freezer. I put it in disposable plastic lunch boxes and defront it in the microwave. __________________ WSM 47cm, 2x Weber Kettle 57cm, Weber Rotisserie, some bricks and a wire grate and wood.

11-03-2010, 04:24 PM	#11
hosalabad Found some matches. Join Date: 08-10-09 Location: Hotanta, GA Downloads: 0 Uploads: 0	I refrigerate until cool, then cut into serving sized slabs and throw them in the freezer. I usually use rubbermaid tybe containers, I need this vacuum sealing technology. I reheat and chop in a pan with a little bit of sauce, but usually it's pretty juicy because it wasn't shredded before it was frozen.

11-03-2010, 05:04 PM	#12
imaisufan On the road to being a farker Join Date: 07-31-09 Location: Waukee, IA Downloads: 0 Uploads: 0	When I know I'm going to freeze it, I foil the butt when it's about 170 ~ just to save the juice. Pull and pour the juice from foil on the meat. I figure why not reheat with fat! I'll also use a little apple juice, wiht a splash of apple cider vinegar to keep it from drying out in the roaster / crock pot.

11-03-2010, 05:07 PM	#13
Panthers65 is one Smokin' Farker Join Date: 07-13-09 Location: Lilburn, GA Downloads: 0 Uploads: 0	freeze it, then bring a veggie steamer with you and steam it. Ubber moist!

11-03-2010, 05:23 PM	#15
bobrbw Got rid of the matchlight. Join Date: 09-04-07 Location: carnegie pa Downloads: 0 Uploads: 0	make sure when you pull to add a bit of bbq sauce to the pork to keep up the moisture content.you can put directly into freezer and reconstitute at 250 degrees for 2and a half to three hours for a full half pan 8 pounds.

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