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Foodsaver pulled pork

I smoked a Boston butt awhile back. After pulling it I vac sealed it in 1-2 lb packs. I plan to reheat by boiling in the bag. Two questions.

1) Do I thaw before reheating?

2) How long do I boil each pack?

Thanks

___________________________________

 

 LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

Comments

  • I have always thawed, placed in pan with about a cup of apple cider or apple juice then cover with foil and heat in oven at 250 for about 30-40 mins. 
    "Let us cross over the river, and rest under the shade of the trees." 
    -Thomas "Stonewall" Jackson

    Peachtree Corners, GA
  • HotchHotch Posts: 839
    I made the mistake of boiling PP in the vac-seal bag once. The bag shredded or melted and I had to toss all of it. Do a forum search and you will find help on the temp to warm it up.

    image

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX



  • I usually always run hot water over my bag to break it loose from the bag. Than I toss the PP log into a crock pot on low with some water'd down BBQ sauce. That's how we eat PP for supper.

    Sometimes I let it thaw and then cook it in a skillet with jalepenoes and salsa for tacos or nachos.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • radamoradamo Posts: 328
    Surprised at these answers.  I have always thrown the bag into boiling water while still frozen and about 20 minutes later it tastes as good as when I sealed it up... Have never had a bag "shred".  How did that happen?
    Long Island, NY
  • JebpotJebpot Posts: 336
    170 degrees

    XL and Small

    Chattanooga, TN

  • HotchHotch Posts: 839
    radamo said:
    Surprised at these answers.  I have always thrown the bag into boiling water while still frozen and about 20 minutes later it tastes as good as when I sealed it up... Have never had a bag "shred".  How did that happen?
    We used the FoodSaver freezer bags. SHMBO fired up the stove top with a pan of water, once it was boiling drop it in. In 15-20 min only the top of the bag was there. I think the temp was way to high.

    image

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX



  • radamoradamo Posts: 328
    Wow,  I will have to watch out for that... Didn't think that plastic bags would melt at 211?  
    Long Island, NY
  • jfm0830jfm0830 Posts: 882
    edited November 2013
    The FoodSaver folks recommend the temperature of 170°. This warms the food up without recooking it . In my experience, it is gentle enough that pulled pork actually comes out better the second time around than it does freshly pulled. The vacuum action acts like a super marinader: it infuses the pork with Flavor from the sauce.

    My bags are typically about a pound or pound and a quarter each. I am typically eating 3 to 4 a time and use a big pot of water. it usually takes about 30 minutes to get the water stabilized at 170 and then about 45 minutes to heat the pulled pork. I measure the 45 minutes after I get the water temperatures back up to 170 once the cold bags of food are in the bath. I use a candy thermometer in the pan to measure the water temperatures.

    The beauty of this approach is once you get your times down, the reheat process is very predictable. An added bonus is because you're not cooking the food, just reheating it, if your are late you can keep it on longer at 170 and it really doesn't hurt the end product. Since I started using this process, I never make the pulled pork on the same day that I'm going to use it. This has saved me a lot of overnighters. Now I can just cook it during the day on someday where i'm going to be home all day.

    Good luck with that !! I think you'll really like it.
    Jim
    BBQ Website: grillin' & smokin'

    Middlesex County, MA
    Three Large BGE's & Too Many Eggcessories to Count
  • I always put my food saver bags into a pot of boiling water then I reduce the temp.  After 15 - 20 minutes it turns out great.  I have never had an issue doing it this way.
  • shtgunal3shtgunal3 Posts: 1,956
    Thanks for everyone's advice. I knew I could count on you guys.

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • jaydub58jaydub58 Posts: 1,252

    like radamo and shtgnal13, I do thawed PP in Food Saver bags for 20 min in lightly boiling water.

    Never any problems.

    John in the Willamette Valley of Oregon
  • SmokeyPittSmokeyPitt Posts: 4,872
    +1 on what Jim said- shoot for water temp around 170 and it takes about 30 minutes or so if thawed, depending on the size of the bag.  I just take the bag out and sort of feel around with my fingers while squeezing to make sure it feels nice and warm.  When it is ready...it should hurt a little ;) 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • FearlessTheEggNoobFearlessTheEggNoob Posts: 451
    edited November 2013
    Things like this are what makes the Sous Vide Demi easily my most used appliance. Set the temp, drop the bag in frozen or thawed, then come back after a couple hours.

    Right now it's performing double duty, thawing out some crockpot boiled peanuts and cooking New Potatoes. And it supposedly only uses 60w of power.

  • SmokeyPittSmokeyPitt Posts: 4,872
    A sous vide would definitely make this a complete no-brainer!   For now, I get by with a thermapen, pot, and stove top ;).


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • FearlessTheEggNoobFearlessTheEggNoob Posts: 451
    edited November 2013
    I've boiled a pot of water dry before.

    so...yeah... #:-S

  • CookinbobCookinbob Posts: 1,198
    Like some of the others, I put the bag, frozen or not, in a pan of water and keep it at a simmer until the temp feels right.  I have done with PP as well as frozen leftover slices of prime rib.  If you keep the temp under control you can maintain even medium or medium rare doneness.  A Sous Vide setup would sure make it easy, but it can be done the redneck way
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • GriffinGriffin Posts: 6,346
    I've melted a bag in boiling water before. The ham dried out (ham not pulled pork), but I did end up with some nice ham flavored water. DOH!!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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