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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

thirdeye ·

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  • Freezing Pulled Pork

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    I slightly change up my pulled pork method specifically when I plan on freezing & reheating later..... I season it heavier as freezing/thawing/reheating does seem to dull the rub. I also do a foil finish from about 185° on with some apple juice in the foil, and a mix of apple juice and broth injected into the butts. The foil finish does soften the bark, but the freeze/thaw/reheat will anyway, so I'm going for as much "just pulled" flavor as I can get. Plus, this gives me a real moist product. I rest it at least two hours, then reserve the foil juice (and there will be plenty) and pull it.

    Next I mix come Coca-Cola into the foil drippings and add to the pulled pork. Then add a little more seasoning. I like my meat to set a little before going into the foodsaver bags, if you use zipper bags you can skip this step. I layer the meat on sheet pans and move to the freezer for 20 or 30 minutes, then break apart partially frozen sections, load into bags and vacuum seal. With zipper bags, I just load the meat, and freeze.

    For reheating I use 80 quart Nesco roasters as my hot water bath. An alternate heating method is using large foil pans in an oven at 250°. Coke or a really thin mixture of sauce and Coke is what I use if any additional moisture is needed. My sauce is served at the table or at the end of the serving line.

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