storing pulled pork

[Donw]

If you are having issues with the pork after freezing I would suggest pulling to a thicker size. You can also pull it finer again after reheating if you needed to. Just my 2¢

[Richard Chrz]

I agreed, I never pull pork that will not be eaten right away,

[shify]

I vacuum seal in individual serving sizes (2-4 meals worth). I like to reheat via sous vide but being your are just reheating, temp isn’t as important so can pretty much approximate that with a pot of water and a stove. Hot water from the tap and low flame should get you where you need to be and can always turn off flame for a few minutes as needed. I target around 140-145 for a reheat. A 2 person serving should take ~30-45 min from frozen and I see no loss in quality this way.

[stevenschwartz]

Thanks to all

Steve

[Duanessmokedmeats]

I put my pulled pork in the fridge overnight then vacuum seal. No problems, also no juices being suck out.

[stevenschwartz]

Refridgerating first is a great idea!

[cruiseplanner1]

And something I do that I think I learned off here years ago is to let me pork sit in the fridge overnight and even two days if I am going to freeze it anyway so it can absord and mix all the juices. Just stir it a few times during that sit before you bag and freeze it. I now smoke when the weather is best since I am freezing most of it and don't have to cook in the rain or high wind right before an event.

[Purc]

I too let the pulled pork sit in the fridge overnight and then freeze it in individual portions. I do this all the time with no issues on quality. BTW I'm stuffing a baked potato with some tonight for dinner.

[stevenschwartz]

OK, final question; vacuum seal did not work because I added a oz of apple juice - even on moist/gentle vacuum, enough liquid was drawn up into the seal area to prevent a good seal on heating. So I ended up going the freezer ziplock route. Have folks put them in hot water? Not sure of the characteristics of ziplock freezer bags.

Steve

[Richard Chrz]

Render the fat down to lard as well, and add a bit of the lard also into your vacuum sealed bags for reheating in SV.

( do not pull pork until you will eat it, so freeze the pork in solid sections)

that is my take at least, yet nothing more than my experiences so far, they seem to change a bit as I learn,

[briano52]

I am one more vac sealer. For me, it works great. I always have more PP than can be eaten the day of the cook. Have not noticed any changes in texture. I usually reheat in simmering water with PP still in the sealed bag. I have a sous vide but setting that up is more trouble than tossing the bag in a large sauce pan.

The Vac Seal machine is one of the most important tools in my kitchen. I use it all the time.