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Can I Freeze Pulled Pork?

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  • Edhouk
    Founding Member
    • Aug 2014
    • 1

    Can I Freeze Pulled Pork?

    Getting ready to put BGE in storage as we will be between houses for a couple of months. I am responsible for bringing about 15 lbs of pulled pork to our annual family beach week. Can I smoke and freeze? Any and all tips appreciated. Thanks
  • RonB
    Club Member
    • Apr 2016
    • 13099
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Welcome to The Pit Ed. Yes you can freeze pulled pork. I would portion it and then freeze. If you have a vacuum sealer, you can go directly from the freezer to a pot of hot water - not boiling, then serve.

    Comment


    • Skip
      Skip commented
      Editing a comment
      +1 on RonB and his comments

    • Baltassar
      Baltassar commented
      Editing a comment
      I do. 1 lb portions, vacuum sealed. A great thing to have in the freezer, all kinds of uses.
  • Steve B
    Club Member
    • Jun 2016
    • 3065
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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    #3
    I do all the time. After smoking I pull, vacuum seal and freeze. It will last for months.

    Comment

    • Nate
      Banned Former Member
      • Apr 2015
      • 3808
      • Quarantined

      #4
      Welcome from Indiana!

      Yes you can! If you wrap the PB while cooking I recommend saving the Pig Juice that is left in the foil when you unwrap it... then put some of that juice back into the freezer bags with the pulled pork when you freeze it.

      Comment

      • Steve R.
        Club Member
        • Jul 2016
        • 2418
        • Elizabethtown, KY
        • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

        #5
        Yes, I do this a lot. It's best if you use a vacuum sealer, but a ziploc bag with the air squeezed out will be fine, short-term.

        Comment

        • scottranda
          Charter Member
          • May 2015
          • 1784
          • Charlotte, NC

          #6
          Yep all above are correct. I portion out, vacuum seal with bbq sauce, and freeze. When I’m ready, I either sous vide it or microwave it. Pot of hot water on stove will also work.

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 3225
            • Huntsville, Alabama
            • Jim Morris

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            #7
            As everyone else says, pulled pork freezes very well. I vacuum pack it, and when I open the bags, you can still smell the smoke practically! I do not freeze with BBQ sauce. I reheat in the vacuum bag, either in the microwave or drop it in a pot of boiling water. Don't try the boiling water trick with a zip lock bag though - it will melt!

            Comment

            • MeatMonster
              Former Member
              • Mar 2017
              • 606
              • Ellon, Aberdeenshire

              #8
              Absolutely! If you want to be super safe, make sure and chill it down quickly before freezing. I vacuum pack mine and immerse immediately in a sink of ice water. Then dry and throw into the freezer!

              Comment

            • Mudkat
              Club Member
              • Feb 2017
              • 2088
              • At a river near me, MD
              • Weber Smokey Mountain 14.5"
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                Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

              #9
              Here's a follow up question. I have just received a Food Saver vacuum sealer. Do I pull and immediately seal or is the meat too hot at that point?

              MeatMonster
              jfmorris
              Steve B
              Steve R.
              scottranda
              Nate
              RonB

              Comment


              • Steve B
                Steve B commented
                Editing a comment
                I usually pull than let it sit for about 1/2hr. Once the meat is pulled it cools down rather quickly. At that point I portion it out and seal..
                Good luck with your cook.

              • Nate
                Nate commented
                Editing a comment
                Honestly I pull it, serve it, eat it, and eventually get around to bagging and freezing...

              • Mudkat
                Mudkat commented
                Editing a comment
                Good information everyone! Thanks!
            • Frozen Smoke
              Club Member
              • Nov 2017
              • 1528
              • Northern Mn

              #10
              I freeze pulled pork all the time. It's perfect for freezing. I'm doing about 125 pounds of pork butts this weekend for upcoming grad parties. My pork butts sit overnight in the Cambro and get pulled the next morning. They are still warm but not too hot to be vac sealed. I use a chamber vac and seal in about 3 to 4lb bags of pulled pork. Label it and straight to the freezer.

              Comment

              • ljk925
                Former Member
                • Apr 2018
                • 15
                • Erie, PA

                #11
                Freezes wonderfully. I don't freeze it with any bbq sauce but I do vacuum seal it in portions. My favorite is to add a pouch or 2 to some baked beans on my next cook. Soooo good.

                Comment

                • N227GB
                  Club Member
                  • Feb 2018
                  • 344
                  • Fort Myers, FL
                  • ...

                  #12
                  To me at least, there's a significant improvement in vacuum sealed food stored in the freezer versus regular food storage bags. Back when I started around 25 years ago, I was rushing to give away brisket because of the results from freezing in a regular storage bag.
                  I cut quart size bags in half to make individual serving sizes for adding to things like instant rice noodle soup.

                  Comment

                  • Randy-Phx
                    Club Member
                    • Apr 2018
                    • 539
                    • Phoenix, AZ

                    #13
                    I made nachos for dinner using pulled pork I smoked this weekend. I made the chips from corn tortillas, and made a batch of pico de gallo using some hatch chilis. Great use of the pork.
                    Attached Files

                    Comment


                    • Bruce R
                      Bruce R commented
                      Editing a comment
                      Awesome looking nachos. What do you fry your tortillas in?
                  • Mr. Bones
                    Birthday Hat Master
                    • Sep 2016
                    • 9717
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                    #14
                    Looks/sounds mighty tasty Randy-Phx

                    Comment

                    • Randy-Phx
                      Club Member
                      • Apr 2018
                      • 539
                      • Phoenix, AZ

                      #15
                      I sprayed them Pam, cut into 6ths, and baked them at 400 for 8 - 12 monutes. I watched them cook and they might as well been deep fried.

                      Comment

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