Freezing pulled pork

[WhiskerBiscuit]

I know it’s supposed to freeze well, but I was wondering about any tips you might share? I plan on separating as much liquid as possible and will freeze separately and reincorporate when serving. I’m also wondering how well the bark freezes. I suspect it will lose that crunch. Maybe freeze that separate and crisp it in a cast iron skillet?

 

[SonnyE]

Well, don't make the portions bigger than you will eat in one meal.
When I'm packing things down for the deep freeze, I try to make single meal sized packages.
You can always thaw more than one, but you thaw a giant lump and you better be ready to eat it.

 

[AllAces]

Vaccum pack in meal size portions.

 

[JckDanls 07]

Once was told not to freeze PP if a vinegar based sauce is used (ie. South Fl Quer's finishing sauce)... Just mix sauce in enough of what your gonna eat that day/night before freezing.... mix sauce in after thawing ...

 

[AllAces]

Once was told not to freeze PP if a vinegar based sauce is used (ie. South Fl Quer's finishing sauce)... Just mix sauce in enough of what your gonna eat that day/night before freezing.... mix sauce in after thawing ...

I freeze my eastern NC vinegar based bbq with no loss of flavor.

 

[oldsmokerdude]

Vacuum seal is the way to go. And, I add a bit of the juice in the bag before freezing to help it stay moist when heating back up. One meal size portions is the way to go. The bark is not what it was when fresh out of the cooker but still delicious.

 

[JckDanls 07]

I freeze my eastern NC vinegar based bbq with no loss of flavor.

They say it's not so much the flavor as it is for the texture of the meat... been said that it's more towards the mushy side after it's been thawed ...

 

[berrya]

I took frozen pulled pork in a vacuum sealed bag on our Spring Break trip this past March. We kept it frozen in coolers/ice on the way down... I great tip that I got prior was to reheat the vacuum sealed bag in warm water over the stove. Once it thawed and was warm, we put it in a crockpot on low. The flavor was still great, but you are correct... the bark was not as crisp.

 

[myownidaho]

What others have said. Freeze and vacuum seal. I don’t separate out any liquid, but the bark does soften up.

 

[TomKnollRFV]

Pulled pork almost like the powers that be declared it would be good for vacc sealing and freezing. I do suggest after thawing it out to give it a quick sear in hot pan of some sort; help crisp it up..then combine any finishing sauce with it. Just my personal method.

 

[xray]

I usually save the drippings when I foil a butt. After defatting them, I pour into an ice cube tray. Once frozen, I pop the cubes out and into a freezer bag.

I use the cubes in other recipes, especially when I make beans or I add to reheated pulled pork as I see fit.

I don’t always foil a pork butt but when I do, I save those juices.