so it has been understood that the women in my office (yes... most of them, not just one or two), REALLY want my meat. take that as you wish... :whistle:

anyway, after a little discussion, it has been decided that i am making pulled pork... again. nothing wrong with it... it's just getting monotonous. the best part is that they want it on friday, which means i need to either make it tomorrow (sunday), or take time off of work on thursday, which probably ain't happenin'.

my question is, what should i do with the meat in the mean time? if I leave it in the fridge, i am not afraid that it will last. i may nibble a bit here or there, but there will still be plenty left. it's a 10 lb +/- bone-in pork shoulder, so there would be more than enough.

I could also freeze it without any issues. probably vac-pac it and toss it in until thursday... thaw it out over night, and toss it in a crock pot friday morning, then it should be done and dandy by lunch.

my #1 concern is quality. what is going to work best so that it tastes fine on friday? the last time i froze it, or refrigerated it, everything turned mushy, but i also only cooked it in the microwave. since it's going to be a gradual re-warming process this time around, i doubt there will be an issue, but i don;t really want to risk it if possible... for some reason, i had a hunch that you guys may have run into this situation before.:whistle: dunno what made me think it, but i guess i got a wild hare up my ass and decided to ask anyway.:noidea::lol: lol.

Later,
Andy

Why not just thaw & heat in the crock pot like you said early Friday morning? Should be right tasty by lunch time:thumb: I think this is your best option.

but i guess i got a wild hare up my ass and decided to ask anyway.:noidea::lol: lol.


Most folk talk about a wild hair, but hey... :whistle:

If ya gotta keep it, freeze it. Little compromise there. Some even like it more. Here's an idea...seperate out the fat/crap before freezing but don't "pull" it till re-warmed. I been wanting to try that to see if it matters.

i got a wild hare up my ass


You been hanging around Richard Gere???:lol::lol::lol:

I'd say take of Thursday. If they are demanding it, then it seems that the ball is in your court:thumb:

I'd say take of Thursday. If they are demanding it, then it seems that the ball is in your court:thumb:

i wish i could... thursday is supposed to be a nicer day anyway, but i have a bid that is due on thursday, so i'll have to be there until at least 3. figure around 8 hours after that before the pork is done... would make for one long night, then have to be back to the office by 6:30 or 7 the next morning. plus, the boss that would have to approve it isn't really being included in this... it's more of a "peon feast". lol

Later,
Andy

Cook sunday.cool it out.... vacuum pack it unpulled, then only reefer it. No freezer.

Warm it and pull it Friday and sauce it if you do that to your pork.

Hmmm - i don't know why I freak about something in the fridge that long. I do it here with my food. Yeah, that's prolly the best option as far as texture goes.

And if you pulled it in front of them it would make it more special.:bounce:

And if you pulled it in front of them it would make it more special.:bounce:

Hah! Yeah... Lee, yer just SUCH a show-off! :lol:

He's right tho...folks love a bit of show. I thought I was gonna get kicked outta the way last year going to the food table of a cook I did with a knife and a whole brisket to slice. :thumb:

put the pink salt to it.:lol:

Cook sunday.cool it out.... vacuum pack it unpulled, then only reefer it. No freezer.

Warm it and pull it Friday and sauce it if you do that to your pork.

Works for me. :thumb:

Hmmm - i don't know why I freak about something in the fridge that long. I do it here with my food. Yeah, that's prolly the best option as far as texture goes.

the whole point of vacpacking rich is to extend shelf life. Cooked vacced and fridged you've got a good week easy, probably longer.

well, it's on the smoker now. i'm trying a few new things this time around... using some of my recently acquired pear wood (somehow, it dried out pretty well since the beginning of winter), and used a LOT more paprika (didn't use it hardly at all before... maybe a tablespoon at most. this time, i've got at least a quarter cup in there). i am thinking i will try to keep it as large of pieces i can when i vac. i can only use 11" bags and the roast barely fit in there while it was marinading, so i will probably have to break it up at least into a few pieces. i will probably just freeze the liquid gold after skimming the fat, then just add it to the crock pot on friday. should make for an easier transport too.

it's on the smoker at about 260-270 now... can't get the damn temps down again. i used less charcoal this time, sealed up the cracks pretty well (not perfect, but better), and it's about 15*F right now... oh well... new charcoal basket is being designed i guess... probably a spiral of some sort.

Later,
Andy

and used a LOT more paprika (didn't use it hardly at all before... maybe a tablespoon at most. this time, i've got at least a quarter cup in there).

NOW yer cookin' with gas... well, no, but I mean in my Grandpa's parlance... YEP! Good rub goin' on!

i wonder how it compares to MH... :whistle: lol

Later,
Andy

i wonder how it compares to MH... :whistle: lol


Hmmm - you have not tried the MH rub? Hell..I can't keep track of this stuff... speak up! I'll mail out a sample! :thumb:

speak up! I'll mail out a sample! :thumb:

uh huh... i've heard that one before. :rant::lol:

no worries. you got my address i assume, just let me know if not. i've been waiting and waiting, and waiting. lol

just givin' you some shit my man.

Later,
Andy

uh huh... i've heard that one before. :rant::lol:

no worries. you got my address i assume, just let me know if not. i've been waiting and waiting, and waiting. lol

just givin' you some shit my man.

Why? Shit I got... shitloads of it... :lol:

I do NOT have it on my puter... please PM. Thank ye...