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Help, I'm Smoking Pulled Pork in advance for a graduation open house

post #1 of 8
Thread Starter 
Could someone please help me on a smoked a pulled pork a week in advance for a graduation party. The party is at my lake house two hours away and I the only time I can do it is the weekend before. I smoked them before and have a wonderful sauce that everyone loves. Could I just do it as normal freeze it and warm it in a crock pot and serve?
Any advice is greatly appriciated.
post #2 of 8

What I've done for this type of 'big smoke' is once you've completed the smoke and pulled then put your PP in vacu bags and seal them up.  This is the typical vacu seal type bags.  Put in freezer.  Once at bet together have a rolling pot o' water going and put the bags into the pot - still sealed.  They should come up to temp in no time.  As for suace - I've placed my drippings in a snack baggie and placed in the bottom of the vacu seal bag.  This gets heated up along with the PP,.

Always though keeping in mind clean surfaces and no under smoked meat...

 

Hope this helps.

 

OB

post #3 of 8

I like to reheat with a rice steamer.  Works great for me.   If you use the keep in bag and boil, make sure the bags are made for that.  Also many have used the crock pot way.

 

You will fine the PP tastes great using any of the above methods.

 

Good luck and have fun.

post #4 of 8

You can also use apple juice to help reheat your meat.  This will help keep it moist, but I agree with OB 1 in regards to the vacuum seal. 

post #5 of 8

If using the hot water method,  place a rack such as a steamer rack in the bottom of the pot and bring your water to a simmer (180°).  This will prevent the possibility of your bag melting buy coming into direct contact with the bottom of the pot.

 

Tom

post #6 of 8
Thread Starter 
Quote:
Originally Posted by OB 1 View Post

What I've done for this type of 'big smoke' is once you've completed the smoke and pulled then put your PP in vacu bags and seal them up.  This is the typical vacu seal type bags.  Put in freezer.  Once at bet together have a rolling pot o' water going and put the bags into the pot - still sealed.  They should come up to temp in no time.  As for suace - I've placed my drippings in a snack baggie and placed in the bottom of the vacu seal bag.  This gets heated up along with the PP,.

Always though keeping in mind clean surfaces and no under smoked meat...

 

Hope this helps.

 

OB


Great Idea! Thats how ill do it.

post #7 of 8
Thread Starter 
Quote:
Originally Posted by iebbqman View Post

You can also use apple juice to help reheat your meat.  This will help keep it moist, but I agree with OB 1 in regards to the vacuum seal. 


I don't understand what to do with the apple juice.

post #8 of 8
Quote:
Originally Posted by iebbqman View Post

You can also use apple juice to help reheat your meat.  This will help keep it moist, but I agree with OB 1 in regards to the vacuum seal. 

 

Quote:
Originally Posted by obrionusa View Post


I don't understand what to do with the apple juice.

 

I like to reheat PP with a few splashes of apple juice too.  Just before reheating, splash a half cup or so of it over the pork, then cover/wrap well with foil.  The sweetness and flavor of the apple juice compliments the pork very well, and the juice will keep the pork nice and moist while reheating.

 

Red

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