A question about freezing. - Democratic Underground

BarbaRosa

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Tue Sep-28-10 09:14 PM
Original message

A question about freezing.

For this years Christmas party I'm thinking about pulled pork.

I'm thinking about smoking it now, cooling it whole, wrapping it in a couple layers of tin foil and freezing it. When frozen placing it in a plastic freezer bag.

A week or so before the party take it from the freezer to the fridge to thaw. The day before party place pork, wrapped in the tin foil, in a slow oven and bring to temp, pull, add some mop sauce and return to the fridge.

On the day of the party put in a crock pot to warm and keep temp for the party.

Does this sound like it would work?

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The empressof all

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Tue Sep-28-10 09:25 PM
Response to Original message

1. I would do it differently

I would just go ahead and shred it and freeze it in the sauce. I think it will keep it's moisture better that way and will absorb more of the flavor of your sauce. Then when you want to reheat you have less steps to go through...Defrost and reheat.

That's what I'd do .

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Lugnut

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Wed Sep-29-10 12:45 AM
Response to Reply #1

2. I agree.

I pack pulled pork in the BBQ sauce in plastic containers then thaw them when I want to use them. It works like a charm.

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Inchworm

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Wed Sep-29-10 12:54 AM
Response to Reply #1

3. Smoke it first then?

I'm curious :)

:hi:

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The empressof all

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Wed Sep-29-10 10:16 AM
Response to Reply #3

4. Yep...Though I don't smoke my pork

Edited on Wed Sep-29-10 10:19 AM by The empressof all

I'd just do the whole process and freeze the end product. My only concern would be that it could be possible that the smoky taste could intensify with the freezing....I'm not experienced in the way of the smoke so I'd check that out first.

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BarbaRosa

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Wed Sep-29-10 12:58 PM
Response to Reply #1

5. Thanks, I think I'll try it this way,

as you said, less steps. We'll see what freezing does to the smoke flavor. I've frozen small amounts, but never the whole lot.

Again, thanks..

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