Pulled Pork Question

Discussion in 'Pork' started by swalker, Oct 4, 2008.

  1. swalker

    swalker Meat Mopper

    I am smoking a couple of shoulders or butts Sunday...These will be pulled and then frozen to be used at a campout the following weekend...My question is should I go ahead and add the finishing sauce, then freeze the meat? Or add it as it is warmed to be eaten? It will be warmed in a crockpot...

    Suggestions greatly appreciated.
    Steve
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    My suggestion would be to add the sauce while warming it up. If you freeze the meat with the finishing sauce, the acids in the cider will make the meat mushy.

    Good luck with your smoke!
     
  3. roadrunr

    roadrunr Meat Mopper

    i agree the vinegar will continue to break down the meat. freeze seperatly, reheat when ya ready, then add sauce...
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What ^^^^ said. Good luck!
     
  5. meeteeter

    meeteeter Newbie

    If your having your pork on sandwedges, I'd add the sauce as the sandwedge is made, and have a squirt bottle on the side so's ya can add a little more after every bite, or before every bite.
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I would do it when warming or putting the meal together.
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    To add on to the answers you received I would also add that you should freeze the pulled pork with their dripppings.
     
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Oops, I had to much P in my drip.....
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said.
     
  10. venture

    venture Smoking Guru OTBS Member

    More of the drippings.
     
  11. richtee

    richtee Smoking Guru OTBS Member

    As others have said add during either warming or right at serving. However, I would suggest you de-fat and add the juice back to the meat before the freeze.
     
  12. swalker

    swalker Meat Mopper

    Thanks everyone...I think you are right. I will prepare the finishing sauce at the camp ground then add it...

    This is a great site indeed!!!

    Steve
     

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