How to thaw 50 pounds of pulled pork

[crusty ol salt]

So i know everyone on here has a hoodwinked story and not to go into great detail but i have been hoodwinked into providing 50 pounds of pulled pork for a wedding....

so now i have 50 pounds of pulled pork in the freezer, whats the best advise i can give the bride and groom on how to thaw it?


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[Mark R]

How is it stored, baggies, vac packed or containers?

[crusty ol salt]

sorry i forgot, it is all vac sealed in foodsaver bags, 2 pounds each

[gmotoman]

Warm it up in a pot of simmering water. Like a big stock pot so they can do a few bags at a time then transfer to a chaffing dish, or crock pot big enough to hold it. Set the crock pot on "WARM" if it has that setting.


Upon edit maybe a few stockpots and crockpots as you made them 50lbs

[crusty ol salt]

Upon edit maybe a few stockpots and crockpots as you made them 50lbs

Heck i'll have to loan them the crock pot too

[Richtee]

Heck i'll have to loan them the crock pot too

Hehehe... HOT water not even simmering really...180 or so. Defrost in fridge 3 days prior. Can be refroze if not used.

Works well. Now make them some of SoFlaQrs finishing sauce for the sammies!

[Mark R]

Hehehe... HOT water not even simmering really...180 or so. Defrost in fridge 3 days prior. Can be refroze if not used.

Works well. Now make them some of SoFlaQrs finishing sauce for the sammies!

Hot, simmering - NOT boiling.

[crusty ol salt]

Now make them some of SoFlaQrs finishing sauce for the sammies!

Actually thats what i am doing here tonight. i got 12 - 16 ounce bottle of cider vinegar setting on my kitchen table, its a good place to start.

glad to see everyone agrees on hot, not boiling water

[Texas-Hunter]

If they are just thawing it and the pork is in vac sealed in foodsaver bags, Hell drop them in the tub and fill with water.. They should thaw in no time changing the water now and then..

[Richtee]

Actually thats what i am doing here tonight. i got 12 - 16 ounce bottle of cider vinegar setting on my kitchen table, its a good place to start.

glad to see everyone agrees on hot, not boiling water

And.. keep an eye on the edges of the bags. Keep them as submerged as possible. A hot pot side could do damage...

[Fishawn]

IMO, if you are "thawing" from the frozen state, as it appears you are, I would pull said pork out of freezer aboot 3 days in advance & place in the middle part of the fridge (if this is an option?)..... Monitor the condition of the "unthawing" & if possible, keep the bags separate from each other as much as possible. Highly unlikely in a fridge thawing environment due to space, but when they are all stacked together, the thawing process will be reduced I would think.... Then re-heat (SLOWLY WITH LIQUID) in whatever you have that will do this adequately..... I use both an average size crock pot (5 pounds or less) & a large roasting pan with a temperature control for larger quantities..... I just like doing it this way.... Butt, also think (and have used) the simmering water technique for 1-2+- pound bags & it works great..... If you are not on site to supervise, I would suggest some instructions for those who will be preparing it

Best of luck

[curious aardvark]

if vac sealed just defrost in cool water and reheat in oven or microwave once defrosted.
In smallish bags shouldn't take more than an hour or so. You have to remember to change the water as the frozen meat cools it down. But quick, safe and simple.

Oven works best for bulk reheating. Just decant the bags into large foil trays, add a little bbq sauce or apple juice and just reheat in standard oven till it hits 160.

No problem.

'defrost for three days in fridge'
That's one cold fridge if 2lb of pp takes 3 days to defrost :-)

[Fishawn]

if vac sealed just defrost in cool water and reheat in oven or microwave once defrosted.
In smallish bags shouldn't take more than an hour or so. You have to remember to change the water as the frozen meat cools it down. But quick, safe and simple.

Oven works best for bulk reheating. Just decant the bags into large foil trays, add a little bbq sauce or apple juice and just reheat in standard oven till it hits 160.

No problem.

'defrost for three days in fridge'
That's one cold fridge if 2lb of pp takes 3 days to defrost :-)

He's defrosting 50 pounds Alex. Would believe putting 50 pounds in fridge at once would slow the thawing process down.

[SMOKE FREAK]

IMO, if you are "thawing" from the frozen state, as it appears you are, I would pull said pork out of freezer aboot 3 days in advance & place in the middle part of the fridge (if this is an option?)..... Monitor the condition of the "unthawing" & if possible, keep the bags separate from each other as much as possible. Highly unlikely in a fridge thawing environment due to space, but when they are all stacked together, the thawing process will be reduced I would think.... Then re-heat (SLOWLY WITH LIQUID) in whatever you have that will do this adequately..... I use both an average size crock pot (5 pounds or less) & a large roasting pan with a temperature control for larger quantities..... I just like doing it this way.... Butt, also think (and have used) the simmering water technique for 1-2+- pound bags & it works great..... If you are not on site to supervise, I would suggest some instructions for those who will be preparing it

Best of luck

Thats how I did it...

[crusty ol salt]

a big thank you to my smoked-meat family