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Pork Loin Cooking in advance

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cduff06

cduff06

Newbie
Original poster
Mar 12, 2017
7
10
So I'm in the process of smoking my first pork loin.  I need to smoke it today and freeze it for a get together next weekend.  I was wondering what temp should i pull it out since I will have to reheat it in the over prior to serving or can i just cook it to the normal 145 IT?    I'm going to use some kind of liquid when i put it back in the oven next weekend to keep it moist and I would like to really have it all pulled apart for sandwiches when I freeze it.    Any suggested would be helpful.

Thanks!
 
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How do you plan to freeze it? If you are vacuum packing you can warm it up in hot water on the stove top, or in a sous vide.

I put the defrosted vac pack in an empty pot, fill the pot with cool tap water and then place the pot on high heat. When the water comes to a boil, I turn off the heat and let it sit for a minute or 2. Moist and almost as good as fresh from the pit.

I'd go to 145 temp initially before freezing.
 
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Unfortunately i don't have a vacuum.  So I will be putting in freezer bags when it cools and trying to get as much air out of it as i can.  I guess my next question would be could i just skip the freezing and keep it in the fridge?  We will be eating it next Friday so that's 5 days in the fridge. Do you think the meat would be ok to eat if its just in the fridge for 5 days?
 
You should be fine keeping it in the refer until Friday.
No matter what you cook if you plan on not serving it right away and reheating you need to take the meat to the finished internal temp. So yes you need to cook it to a minimum of 145.

Pork loin cooks so quickly that I always cook them the day of the get together. 2-4 hours tops.
 
dirtsailor2003 said:
You should be fine keeping it in the refer until Friday.
No matter what you cook if you plan on not serving it right away and reheating you need to take the meat to the finished internal temp. So yes you need to cook it to a minimum of 145.

Pork loin cooks so quickly that I always cook them the day of the get together. 2-4 hours tops.
Click to expand...

Awesome thanks! Ya I would cook it the day of problem is we are traveling 3 hours to our get together so can take the smoker with and I'm out of town this week for work so had to do it today. Thanks for the help. Should be done here soon so I'll post pictures.
 
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You are talking about an IT of 145 and having it Pulled Apart in the same post. 145 is ablush of pink and juicy but wild horses could not get it to pull as in pulled pork. Pulled Pork requires an IT above 200. Either way, a salty rub or acidic finishing sauce on pulled. Should last 5 days in a very cold refer that is infrequently opened. In the family refer you may be pushing the bubble...JJ
 
OK so if I'm wanting to use pork loin as pulled pork it needs to go up to 200? Sorry as I said above I'm now to this.
 
Pork loin isn't your best choice for pulled pork as it's too lean to shred easily. A pork butt would be best, but the cook time is way different! 8-12 hours for a butt. Most all of your pork meats will shred nicely at 200-205 degrees if they have the fat content to keep them from drying out.

I missed the pulled part in the initial post.
 
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There are folks that take Loin to 205 and pull it but it is lean and not much collagen to keep it juicy. With plenty of BBQ sauce it is passable...JJ
 
The reason I'm using it is my uncle made it for us this way last year a ton and it was really good. Now that you said it I think he smoked it to 145 then oven baked it to the 200 with juice in the pan. Let it rest then pulled it.
 
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Smoke then an oven braise would be better than a straight smoke start to finish...JJ
 
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