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Need advice on storing BBQ Pork

jaspergajasperga Posts: 21
edited 3:12PM in EggHead Forum
OK -- I've done the top half of a Boston Butt (pictures of my first low and slow effort coming!)

So now I will have about 4 pounds of BBQ pork that I have to store for future consumption.

I would like some suggestions for storing (freezing, I guess) and then resurrecting for another meal. What if any liquid should I use to "freshen it up" the next time?

By the way, cook is going great -- Stoker functioning perfectly -- can't wait to see the outcome -- like I said pictures coming.

I feel so proud I didn't sneak even one peek

Comments

  • RRPRRP Posts: 21,453
    after I pull it I package it in Food Saver pint size bags. For us a solid packed 1/2 cup of pp per sandwich is just perfect. Reheating can either be done in that bag, or opened and mixed with a variety of things! As the saying goes that's a whole 'nother story!
    L, M, S, Mini
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • ChokeOnSmokeChokeOnSmoke Posts: 1,897
    I use a Food Saver to package (1 lb. each bag) and freeze. I put the juices from the foil into the package before I seal it up. Then all you need to do when you want to eat it is pull out of the freezer and boil the whole package 15-20 minutes. It tastes just like when you took it off the Egg!
    Packerland, Wisconsin

  • wkygrillerwkygriller Posts: 408
    We always put the pork in the food saver with a little juice from the cook. We seal enough for a meal for 2 people. Reheat in the microwave or boiling water. We typically use the leftover meat in things like enchiladas or ABT'S.
  • guzzijasonguzzijason Posts: 143
    I'll fourth the Food Saver recommendation. Boil in bag to reheat (I don't own a microwave) and its just as good as the day it was frozen.

    I na pinch, you can use regular ziplock bags, a straw, and your lungs to do an adhoc vaccuum pack - I did that a lot before I got the Food Saver machine.

    __Jason
  • EldeElde Posts: 148
    Vac seal and freeze. Since my pulled pork invariably becomes Lexington Style BBQ - I just re moisten with Lexington Style 'dip'.
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