Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

how long is pulled pork good for?

deepsouth
deepsouth Posts: 1,796
edited November -0001 in EggHead Forum
thanks in advance.
· Share on FacebookShare on Twitter

Comments

  • vidalia1
    vidalia1 Posts: 7,092
    If we have leftovers we will freeze it and either reheat it to eat as sandwiches or use it on pizzas or ABT's...If you seal it up good it will last months in the freezer...
    · Share on FacebookShare on Twitter
  • deepsouth
    deepsouth Posts: 1,796
    vidalia1 wrote:
    If we have leftovers we will freeze it and either reheat it to eat as sandwiches or use it on pizzas or ABT's...If you seal it up good it will last months in the freezer...

    thanks for your reply!

    what type of freezer storage container would you recommend?
    · Share on FacebookShare on Twitter
  • [Deleted User]
    [Deleted User] Posts: 0
    I'm sorry I can't tell you what the limit is, I was wondering that myself.

    I usually finish the leftovers (that aren't frozen) within a week. When I thaw out the leftovers, same is true-they're usually gone in a week.
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    pulled pork will go "bad" (moldy, taste, off-flavors, drying out, etc.) before it goes "bad" (sitting on the toilet, alternately throwing and going).

    gramma didn't always mean "bad" (re: the toilet) when she said something went "bad" after a week or so in the fridge.

    if you think it will be longer than a week, toss it in a ziploc and freeze.

    put it this way, if your fridge is under 40 degrees, it'll last as long as that fourth stick of butter will, or the last of that dozen eggs.
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • vidalia1
    vidalia1 Posts: 7,092
    We just use the quart size zip-lock freezer bags. When the pork is in the bag we suck the air out using a straw....I know we really need to get a Food saver but this method works...
    · Share on FacebookShare on Twitter
  • deepsouth
    deepsouth Posts: 1,796
    thanks to all for the info!

    i'm set at 34 in the refrigerator, but i have hella leftovers, so it looks like into a ziplock some will go.

    thanks!
    · Share on FacebookShare on Twitter
  • Bacchus
    Bacchus Posts: 6,019
    Having leftover pulled pork in the freezer for a busy day - work night is one of best aspects of being a BBQ cook.
    · Share on FacebookShare on Twitter
  • Pdub
    Pdub Posts: 234
    They make a system that they sell at the grocery store with a cheap little vacumm deal and special bags. We used those last time we had left over pulled pork. I poured a little bit of sauce in over the pulled pork and then sealed it and froze it. The sauce really help keep the pulled pork moist when re heating. To much sauce and you end up sucking out out through the little check valve in the baggie.
    · Share on FacebookShare on Twitter
  • Rascal
    Rascal Posts: 3,923
    Whenever I've made it, about an hour or so... 8 - )
    · Share on FacebookShare on Twitter
  • Eggtucky
    Eggtucky Posts: 2,746
    Kim,
    I know straws are cheap..but you can buy a really cheap vacuum unit for like $9 at target..it is made by reynolds and does a pretty darn good job compared to the cost of a food saver...we use it to keep veggies and other refrigerated spoilables in the fridge and to store leftovers in for freezing...the bags for them are a bit expensive...but you can buy a lot of them for less than the price of a good foodsaver...
    · Share on FacebookShare on Twitter
  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    OH Man? Do your mean eggs will go bad???? I should be dead by now. I always figures if they weren't already hard on the inside they were still good.
    · Share on FacebookShare on Twitter

Categories