Leftover Pulled Pork

rveal23 · July 17, 2013, 10:08:33 AM

Quote from: Ka Honu on July 17, 2013, 07:53:02 AM
Quote from: Tenpoint5 on July 17, 2013, 07:29:57 AM
Quote from: KyNola on July 17, 2013, 07:25:33 AM
Quote from: pz on July 16, 2013, 09:02:13 PM
I save my pulled pork by sealing in a FoodSaver bag, then into the freezer. To reheat, I place the entire bag (still sealed) in a pan of water and bring to temperature - almost as good as the day I put it in the freezer.
Exactly the way I do it too.

X3

Yeah, except for the "almost as good" part. Might even be better.

Fantastic IDEA - if we ever have any left over! I will defiantly do this!

Saber 4 · July 17, 2013, 02:16:58 PM

Ya gotta smoke more than you need for the day so you have more to play with later.

rveal23 · July 17, 2013, 02:52:21 PM

Quote from: Saber 4 on July 17, 2013, 02:16:58 PM
Ya gotta smoke more than you need for the day so you have more to play with later.

The Funny thing Saber 4, is that's exactly what I do, but for some reason it just goes no matter what! We are PIGS. LOL

Ka Honu · July 17, 2013, 03:27:29 PM

Sometimes it seems like we got to teach these pups EVERYTHING. I guess it's time they learned to run with the big dogs...

If you're going to smoke one butt, there is absolutely no reason not to smoke at least two (more if you have the storage space - you can fit 4 in an OBS). With 8-10 pound raw butts, two will give you least 8-10 pounds of pulled pork.

If you don't want to try to tend a smoker for that long, just leave them on for the 4-5 hour smoke phase and then finish half in the house oven and half in a crockpot, mixing when pulled.

Unless you're feeding a small army (25 people or more), you're going to have enough "left over" to package and store.

rveal23 · July 17, 2013, 03:36:14 PM

Quote from: Ka Honu on July 17, 2013, 03:27:29 PM
Sometimes it seems like we got to teach these pups EVERYTHING. I guess it's time they learned to run with the big dogs...

If you're going to smoke one butt, there is absolutely no reason not to smoke at least two (more if you have the storage space - you can fit 4 in an OBS). With 8-10 pound raw butts, two will give you least 8-10 pounds of pulled pork.

If you don't want to try to tend a smoker for that long, just leave them on for the 4-5 hour smoke phase and then finish half in the house oven and half in a crockpot, mixing when pulled.

Unless you're feeding a small army (25 people or more), you're going to have enough "left over" to package and store.

@ Ka Hona - I usually do about 14-20lbs but we have tons of gatherings or people like to come over to visit the baby so we pull out the first thing that makes everyone happy which is the Pulled Pork! I don't complain since it gives me more of an opportunity to smoke some more.. ;D

But yes I agree, now that I know this happens I should prep 30lbs. LOL big family and tons of friends makes for a happy Smoker!

Last gathering I made 16lbs Pork shoulder, 3 racks of Spare Ribs and all the sides for about 12 people figured it would be enough.. WRONG! LOL

Saber 4 · July 17, 2013, 04:04:05 PM

Sounds like a good excuse to smoke more meat and more often, of course as with all things as soon as the family/friends figure out you're cooking more quantity they will either come over more or want to take some home with them. Either way happy happy smoking.....

rveal23 · July 17, 2013, 04:20:06 PM

Quote from: Saber 4 on July 17, 2013, 04:04:05 PM
Sounds like a good excuse to smoke more meat and more often, of course as with all things as soon as the family/friends figure out you're cooking more quantity they will either come over more or want to take some home with them. Either way happy happy smoking.....

Damn, didn't think of that! LOL

rveal23 · July 20, 2013, 03:41:05 PM

Quote from: Ka Honu on July 17, 2013, 07:53:02 AM
Quote from: Tenpoint5 on July 17, 2013, 07:29:57 AM
Quote from: KyNola on July 17, 2013, 07:25:33 AM
Quote from: pz on July 16, 2013, 09:02:13 PM
I save my pulled pork by sealing in a FoodSaver bag, then into the freezer. To reheat, I place the entire bag (still sealed) in a pan of water and bring to temperature - almost as good as the day I put it in the freezer.
Exactly the way I do it too.

X3

Yeah, except for the "almost as good" part. Might even be better.

OK, I took all of these post and put them to great use.

ON Friday night I put 15lbs of pulled pork to smoke by 7:30pm Sat it was ready to pull.
Had guest over that night and fed them. Let them take a bit home and then had plenty
extra. I then Vac Sealed several bags and now when we want we can pull the bags,
warm them up and feed on pure euphoria.!

Saber 4 · July 20, 2013, 07:25:07 PM

Most excellent.....Dude!

pz · July 20, 2013, 09:17:47 PM

Dang that looks good! :)

Habanero Smoker · July 21, 2013, 02:26:10 AM

I gave some leftover pork to one of my nieces and she made pork lasagna out of it. She got the recipe off the internet. The only adjustment she will make next time, is not to use Sweet Baby Rays (too sweet and smoky), and to use a barbeque sauce with not smoke flavor. She will send me a link to it.