Storing Pulled Pork

Discussion in 'Pork' started by bryan67thomas, Sep 13, 2013.

  1. I'm going to smoke a couple of pork shoulders, what I need tomorrow plus an extra. My normal method is to smoke them about 8 to 10 hours and then wrap them in foil and finish in the oven for up to another 12 hours. My thought was when I take them out of the smoker and wrap them to put the extra one in the freezer at that point. Then when I want to use it I could defrost the whole shoulder and warm in the over to finish it off.

    Or should I just cook it all the way, pull it and freeze it that way?

  2. ps0303

    ps0303 Meat Mopper

    I would tend to think the best would be to cook fully and then freeze.
  3. bear55

    bear55 Master of the Pit

    Cook fully, vacuum seal and then freeze.
  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    Thumbs Up Yes. What they said. Thumbs Up
  5. I see they have you covered!!! Only other advice is do not sauce the PP you are going to freeze - vinegar will break the meat down and turn it to mush.
  6. hpluseleven

    hpluseleven Newbie

    What those guys said already. But to clarify, I think you should cook it fully and pull it. It's such a pain in the butt to thaw large pieces of meat. If you pull it vac pack it or ziplock it and freeze portions like that, then you're only a few minutes in hot water away from dinner.
  7. Thanks for all the advice. Sort of last minute I decide to try the recipe for Pork Butt Burnt Ends, I'm calling them Pork Nuggets, with the extra shoulder that I had in the smoker. So I ended not having enough left overs to think about freeze, but if I do sometime I like the idea of pulling it and putting it in a ziploc bad. By the way the Pork Nuggets turned out great and were a big hit.

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