Question about leftover pork butt

Essex County

Had a few people over last night and served a bunch of stuff including pulled pork from 4 little (about 4 lbs each) boneless butts. We pulled two of them and that was enough for the group. I wrapped and refrigerated the other two. My question: how should I freeze the leftover butts? Should I pull them first or does it matter? Any other suggestions for how they should be processed? This is a first for me. Never had more than a couple of sandwiches worth of leftovers! Thanks.[p]Paul

Wise One

Essex County, you can do either but personnally I would pull them, put about 2 pounds in a vacuum pack bag and seal it. It makes it so convenient to just drop a bag into boiling water, let it heat, cut it open and eat. [p]If you don't have a vacuum packer, I suggest freezing it in a ziplock bag and removing as much air as possible by pressing down on the meat before sealing. Do not try to reheat by putting the ziplock bag in boiling water. It was not made for that.

Wise One

Here are a few ideas that you might like:
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Reheating Pulled Pork

Cooking Tips
The other night I asked for help on how to reheat 7# of pulled pork in a convenient way as I didn't have access to a stove, oven or microwave and I needed to keep it warm over a period of time at the office. Well I received some hints - all which I appreciated, but none quite fit my circumstance. Well, I proceeded with my original idea of using a crock pot to warm it...and then I received an email from Dr Chicken with a killer hint that works extremely well when reheating beef and pork...it's almost a secret - cauz if you tell people they are apt to turn up their noses at the thought - but it WORKS! I merely dumped the pulled pork in the pot and then poured in one can of Coca-Cola. Pepsi will not work nor will the diet Coke...it has to be Coke Classic. Surprisingly it leaves no trace nor taste, but keeps the meat moist.
The raves were plentiful and that pulled pork disappeared in a hurry. While using Coke may seem unorthodox to you, but so didn't using cheap yellow mustard for qu'ing seem equally odd? It's probably best that you just don't tell people - just let them rave about the tender and moist meat. So it's our little secret. Thanks, Dr Chicken! [p]Source: Posted by RRP on July 09, 2004
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Reheating Pulled Pork

Cooking Tips
I vacuum pack pulled pork with a little Coca-Cola (or Royal Crown Cola) and a little low sodium chicken broth and reheat the bag in boiling water. Ziplock bags won't work this way, but you could do it in aluminum pans in the oven. The Coca-Cola seems to make things taste fresh again. I got the chicken broth idea from Old Dave and the cola idea from RRP. mixed the 2 and was very happy

Source: Posted by: fishlessman on 2005/12/21

[p]

stike

Essex County,
pull first. it'll thaw quicker the next time.
you didn't pull it all at once?[p]i guess i just i have always just pulled everything warm (much easier), and frozen what's left.[p]j

Essex County

stike,
I figured that it would stay moister if I left it in one piece. I dunno. Less surface area? Seemed like a good idea last night. Especially after the wine.[p]Paul

Essex County

Wise One,
Thanks for the guidance and the old posts. Will try the Coke thing![p]Paul

stike

Essex County,
good lord... and yer a perfesser, too.
sheesh.[p]hahahaha

Essex County

stike,
like architects don't think surface area matters???? Mebbe not in a post-wine environment.
Paul

stike

Essex County,
nothing matters in a post-wine environment.[p]hey
you aren't still drinking your daughter's natal bordeaux areya?
i'm telling.