On Mon, 21 Jan 2008 16:33:02 -0600, "chefhelen"
wrote:


"Dave Bugg" wrote in message
news:mp8lj.5549$5h6.3676@trndny09...
chefhelen wrote:

One caveat that I would add if you're going to freeze it. It's MUCH
better and not so dry if you don't pull it all at once. If you
freeze a chunk and thaw it out and pull it when you're ready to eat
it then it's much more tasty and juicy.

I have to gently disagree. Pulling the pork and placing it into an
airtight container for freezing works wonderfully well. A real convenient
method is to use a foodsaver to seal the bags with the portions you want
for re-heating later. This keeps air away from the pork, and allows you to
heat the pork in the bag in boiling water. Nothing produces a moister and
more succulent re-heated pulled pork, although a microwave comes close.
--
Dave
www.davebbq.com



If I had one of those new fangled thingamajigs I might agree with you but
I'm too cheap to buy one!


Ok, if you don't have a food saver then I think my way works better! I just
don't pull until I want a sammich!

YMMV,
helen

It freezes well even in just a zip lock. I have a vacuum sealer but
usually don't bother because as long as I know it's in the freezer it
doesn't last long. I freeze things for convenience. I'm not going to
make another mess by pulling it after it's thawed.

Lou