And I'm not talking about the particular model I got, I'm just here to laud the success I've had with pulled pork especially now that I have a vacuum sealer. I know everyone's methods are a little different, but here's mine.
I cook my pork in an aluminum pan. I don't get the best bark, but I'm not a bark guy. So keep that in mind. When I pull it, I have all the juices in the pan with it, and I don't need to add a thing. When the eatin's all done, I grab the pork with tongs and fill sealing bags with anywhere from 2-4 servings worth. Because I'm just grabbing with the tongs, I'm getting a good amount of the juice in there as well. I use the gentle/moist seal, then drop them in the freezer. I pop the bags in boiling water to reheat, and they come out perfect. The only thing I don't yet have down is the timing of the reheat.
Anyhow, I can't believe I've gone this long without a vacuum sealer just for this purpose!
I cook my pork in an aluminum pan. I don't get the best bark, but I'm not a bark guy. So keep that in mind. When I pull it, I have all the juices in the pan with it, and I don't need to add a thing. When the eatin's all done, I grab the pork with tongs and fill sealing bags with anywhere from 2-4 servings worth. Because I'm just grabbing with the tongs, I'm getting a good amount of the juice in there as well. I use the gentle/moist seal, then drop them in the freezer. I pop the bags in boiling water to reheat, and they come out perfect. The only thing I don't yet have down is the timing of the reheat.
Anyhow, I can't believe I've gone this long without a vacuum sealer just for this purpose!