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Thread: Left over pulled pork storage?

  1. #1
    Join Date
    Mar 2012
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    45

    Default Left over pulled pork storage?

    OK...I smoked a really tasty 11 pounder and pull it. Eaten it until I'm almost sick of it for now and have TONS left over. Usually it's so good and moist (read:greasy) the day of cooking but seems dry after being refrigerated and re-heated. Anybody out there have any good tips for keeping it moist for re-heating later other than just dousing it in bbq sauce?

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
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    693

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    I put leftovers in a vacuum sealer bag and then freeze it. It reheats nicely in the bag in a pot of boiling water. I have found, though, that vaccum sealing larger chunks reatins more moisture. 45 minutes in boiling water is usually a pretty good start.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
    Join Date
    Mar 2012
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    45

    Default

    Quote Originally Posted by bigwalleye View Post
    I put leftovers in a vacuum sealer bag and then freeze it. It reheats nicely in the bag in a pot of boiling water. I have found, though, that vaccum sealing larger chunks reatins more moisture. 45 minutes in boiling water is usually a pretty good start.
    Thanks. Sounds like a good suggestion. Next time I won't pull it all.

  4. #4
    Join Date
    Aug 2010
    Location
    Plano, Texas
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    587

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    You can also freeze it with a combination of apple cider vinegar and some of the drippings. Forgive me, I don't know the amounts/ratio. Helps retain flavor and moisture.
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

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