› Forums › Smoking Meat (and other things) › Pork › Storing Pulled Pork
New Posts  All Forums:Forum Nav:

Storing Pulled Pork

post #1 of 7
Thread Starter 

I'm going to smoke a couple of pork shoulders, what I need tomorrow plus an extra. My normal method is to smoke them about 8 to 10 hours and then wrap them in foil and finish in the oven for up to another 12 hours. My thought was when I take them out of the smoker and wrap them to put the extra one in the freezer at that point. Then when I want to use it I could defrost the whole shoulder and warm in the over to finish it off.


Or should I just cook it all the way, pull it and freeze it that way?



post #2 of 7

I would tend to think the best would be to cook fully and then freeze.

post #3 of 7

Cook fully, vacuum seal and then freeze.

post #4 of 7
icon14.gif Yes. What they said. icon14.gif
post #5 of 7

I see they have you covered!!! Only other advice is do not sauce the PP you are going to freeze - vinegar will break the meat down and turn it to mush.

post #6 of 7
What those guys said already. But to clarify, I think you should cook it fully and pull it. It's such a pain in the butt to thaw large pieces of meat. If you pull it vac pack it or ziplock it and freeze portions like that, then you're only a few minutes in hot water away from dinner.
post #7 of 7
Thread Starter 

Thanks for all the advice. Sort of last minute I decide to try the recipe for Pork Butt Burnt Ends, I'm calling them Pork Nuggets, with the extra shoulder that I had in the smoker. So I ended not having enough left overs to think about freeze, but if I do sometime I like the idea of pulling it and putting it in a ziploc bad. By the way the Pork Nuggets turned out great and were a big hit.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › Storing Pulled Pork