Freezing pulled pork, with or without the sauce?

Unknown

Is it better to freeze pulled-pork with, or without the vinager-based sauce?

Sigmore

Tony,
I freeze mine without. I reheat it in a skillet very slowly while stirring it so that it all heats up in unison. (that sounded good didn't it?) Then when it iz warm, I stir a little Scott's sauce in it!!! Takes me back to Goldsboro when I was workin on fixin up a cotton cloth dye range.

yaB

Tony,
I'd freeze it without the sauce. You can easily sauce it while you're re-heating it. [p]Bob

dhuffjr

Tony,
Without. I have even sunk to the depths of nuking it in the ziplock bag I froze it in. Turns out better than you think. Of course I am probably killing myself with toxic plastic fumes, but hey it works. The key with the microwave is just long enough to heat it and not a second longer.[p]Of course the oven or stove top or even the EGG is better but when your hungry and impatient.....[p]
Dennis[p]

WilliamH

dhuffjr,
I have heated it slowly on the stove, but I agree with you that nuking it, for me, works great. I nuke it in a bowl on 60%, so it doesn't dry out.[p]-William

Bobby-Q

WilliamH,
No worries about drying it out, the meat is bone dry at 200 but it is covered in jell-o, it would take hours of cooking to dry out the jell-o.[p]I've nuked 30 or 40 batches of leftovers, added the Bobby-Q sauce and nuked it some more and it was great. I even did it one time whenI had just pulled one and couldn't tell the difference.[p]One of the few things nukers are good for.

Bob V

Wilbur's Barbecue.[p]Mmmmm good.[p]Bob V