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New Years Eve Pulled Pork Question

post #1 of 4
Thread Starter 
I'm making pulled pork for NY Eve. I was wondering if I should pull the pork and put the finishing sauce on now then vacuum seal and refrigerate. Or, should I pull it, vacuum seal, then put the finishing sauce on after reheating? What is the best way to reheat? I plan on taking it in a crockpot to the party unless someone has a better suggestion
post #2 of 4
Quote:
Originally Posted by The Zil View Post

I'm making pulled pork for NY Eve. I was wondering if I should pull the pork and put the finishing sauce on now then vacuum seal and refrigerate. Or, should I pull it, vacuum seal, then put the finishing sauce on after reheating? What is the best way to reheat? I plan on taking it in a crockpot to the party unless someone has a better suggestion

I've done this before. I had best luck doing smoke, pull, vacpack, refridge, reheat in crockpot (sometimes adding just a smidge of water) then sauce. Pulled pork works GREAT in a crockpot! 

post #3 of 4
That's how I freeze pulled pork. Pulled sauced and into the bags. If you smoked it today I would worry about vac packing it since you are going to be using it in a couple days. Just store it in a lidded container in the fridge.

Since you are taking it in the crockpot that will be the best way to reheat. If you weren't I suggest a chaffing pan and reheat in the oven.

When I freeze pulled pork I portion it out into 1/2 pound portions and vac pack. Then to reheat drop the vac pack bags into boiling water or microwave right in the bag. Steams up really good.
post #4 of 4
Thread Starter 
There will be a lot of food and not much space so I decided against a chaffing pan. I'm not crazy about meat reheated in the microwave so I think I'll boil in the bags then crockpot. I wasn't sure if the vinegar sauce would make the pork mushy. I think I'll put it on after reheating. Thanks for the help.
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