freezing pulled pork?

HillBoyJr · Newbie Joined: 13 Sep 2007 Posts: 52

any one know how well it tastes after reheating it?

does the freezing mess with the flavors too much?

southernsmoke · Newbie Joined: 05 Apr 2006 Posts: 68

It will be fine. Just make sure you get all the air out of the bag (if thats what your using) and make sure its sealed tight.

I just had to freeze a bunch because my wife didnt listen to me as usal when I told her 1- 7 lb'er would be enough for Tamales Very Happy

Bedlam BBQ · Posted: Tue Nov 06 07 12:54 am Post subject:

Use a Vacu-Sealer. You can toss the sealed bag in a pot of boiling water for 20 minutes and it comes out just as fresh as if it just came out of the smoker.
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Bedlam BBQ
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stetch · Posted: Tue Nov 06 07 1:43 am Post subject:

i freeze it all the time, usually without sauce as I add it to my beans pulled.

I just put about 1/4-1/2 a lb in a quart sized freezer ziplock, roll it tight, seal it, and label it.

I freeze everything I cook, as I always intentionally cook too much so I can have lunches long after the safe leftover phase is done.

Between the microwave (for when I'm in a hurry) and just throwing a bag or two in the fridge a day in advance I can get bbq fast or when needed.

leevis2 · Posted: Tue Nov 06 07 2:10 am Post subject:

just used some that i had frozen for some chilli yesterday. Came out great!
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mhoodnc · BBQ Fan Joined: 23 Aug 2007 Posts: 344 Location: Charlotte

Learned this recently.....if possible pull big chunks for freezing.
You can pull or chop smaller on the reheat.
Mist with apple juice before heating up.
Had some tonight, was really good.

HillBoyJr · Newbie Joined: 13 Sep 2007 Posts: 52

thanks for the replies.
i am using a vac-sealer so i thought would help.

i was also toying with the idea of doing it in really big chunks, remove the bone and then "pulled" into 3-4 pieces.

thanks again

lowrider90 · Newbie Joined: 15 Oct 2007 Posts: 53 Location: Cape Cod

Christopher · Newbie Joined: 28 Jul 2007 Posts: 32 Location: Toronto

Vacuum sealers work wonders with leftover Q, especially pulled pork and brisket. As others have stated, pop the sealed bag in boiling water for 20 minutes and you'll be hard pressed to tell the difference between fresh and reheated.

Here's a bag I did that didn't seal 100% because I didn't notice it had a tiny wrinkle in it when I sealed it. I usually seal about 1.5 pounds per bag.

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Big Smoke Que N Brew

Pig Headed · Posted: Wed Nov 07 07 4:23 am Post subject:

I usually seal each bag twice, just for that reason.
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Ron
Pigheaded BBQ

rjmontana · Newbie Joined: 23 Nov 2006 Posts: 99

yep, vac pak all the way..Double seal at the bottom and double seal at the top..Fish bones to the inside..