Keeping Pork after you cook it.

Unknown

Whats the best way to keep pork after I take it off. I plan on cooking it on Saturday, but want be serving it till Sunday evening. Any Suggestions? Should I not pull it till I'm ready to eat? Should I pull it and then put it in the frig and heat it back up on the egg? Thanks in advanced for your help!

TRex

Eggsnert,[p]I would go ahead and pull it and put it in some ziplock bags - I don't have a vacuum sealer but I can usually get most of the air out just by sucking out the bag just before zipping the final 1" or so. Throw the bags in the fridge. Then, on Sunday, throw the bags in boiling water for 5 minutes or so and you'll be good to go - fresh, juicy, and steaming hot. Add your sauce and serve. In fact, I often think PP tastes better reheated for some reason - maybe it's just my imagination.[p]Cheers,[p]TRex

Smokin Joe

Eggsnert,
In the past I'v done it two ways - pull it & food saver it and reheat in boiling water. If no food saver go with the freezer bag method (see Trex's post).
The other way was to pull it, mix in a small amount of whatever Q sauce you plan to use, keep it in a large lasagna size pan and foil the top. Re-heat in the oven (covered) at 170* for about 30-45 minutes (sometimes more depending on the amount of meat). Only once did I have to lightly spritz it with apple juice/apple cider vinegar & water mixture to keep it from drying a bit.[p]i Hope this helps. Joe