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Pulled Pork... Saving for later... Question

post #1 of 13
Thread Starter 
I have 4 Boston butts on the WSM. 14 hrs in and 172. I will be serving one tonight maybe a bit more... but as long as i am firing up, i might as well load up.
I have a question for the group on storing what I don't eat today.
Do you.
1) Refrigerate whole, pull cold, portion and freeze?
2) Refrigerate pulled, portion and freeze?

Thank you in advance.

Seth
post #2 of 13
I would go ahead an pull everything while it's warm and you can get the fat out easier and mix in the juices. Then, what you don't use can be vacuum sealed in portions and frozen for later. I didn't notice that you said anything about vacuum freezing. If you don't have one, now would be a good time to get one. They really do a good job with left overs and the thawing is a snap.

We have a 'Food-Saver'. got it at Kohl's, but is available online.

Good luck with your butts, they look great. Joe
post #3 of 13
Thread Starter 

Thank you Joe. I do have a food saver and usually freeze in 1 lb. portions. 

It seems like the consensus is to pull, bag, ice bath then freeze. Looks like I have a busy afternoon ahead!!

 

Seth

post #4 of 13
I never have ice bathed pulled pork. I pull it, eat what we are going to eat. Then vac pack and freeze what we aren't.

For reheating I reheat in the bag in simmering water.
post #5 of 13

I use the 16 oz. Chinese containers Pack them full and freeze.

Richie

post #6 of 13
Case, I have had a problem knowing how long to heat. I recently read somewhere that you can put the bag in a pot of water and turn it on. let it get to a boil and then give it about 5-10 minutes and it will be ready. Does that sound something like you do?
post #7 of 13
Quote:
Originally Posted by Joe Black View Post

Case, I have had a problem knowing how long to heat. I recently read somewhere that you can put the bag in a pot of water and turn it on. let it get to a boil and then give it about 5-10 minutes and it will be ready. Does that sound something like you do?

I bring the water to a boil place the bag in. Let it come back to a simmer then turn the heat down to low and depending on if it was frozen of thawed time varies. If thawed usually about 8 minutes for 1 pound.
post #8 of 13
Thread Starter 


Just pulled them off to rest. House smells wonderful! Going to pull two after an hour and the other two are in the "cambro" to pull later. They should be fine 2-3 hours in the cambro, right?
post #9 of 13
They'd be fine 4-6 hours in the cambro!
post #10 of 13

I pull/shred it as soon as it comes off the smoker.  Let it cool a bit, vacuum seal, then freeze.  For reheating, I've done both the boiling water bath, and a couple of minutes in the microwave too.  It's just as fresh as the day it was smoked.

post #11 of 13
Quote:
Originally Posted by maloff28 View Post

Thank you Joe. I do have a food saver and usually freeze in 1 lb. portions. 
It seems like the consensus is to pull, bag, ice bath then freeze. Looks like I have a busy afternoon ahead!!

Seth
We just vac seal the leftovers to re heat later. Never heard of the ice bath thing.
Man that's a lot of pork!
post #12 of 13
Thread Starter 
The ice bath is to cool it down quickly. Putting all that hot food in the freezer can bring the temperature down.
It came out quite nice. Taking one butt to a party tonight and froze the rest.


post #13 of 13
I guess I just never had that much to freeze 😊
Nice color; I' bet it does smell nice! Bet it tastes nice, too.
Have fun at the party and get home safe!
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