Restocking the stash of pulled pork.

Huh? What? · Jul 22, 2015

Smoking pork shoulder today. Some will go out to work with me this weekend, most will go into single serving bags and into the freezer for quick sammiches, and additions to chili or bean pots. We pull the bags out when we don't feel like cooking.

Last night, rubbed and on the way into the chill chest for the night.

Went into the smoker with hickory wood for smoke at 250 degrees around 7 AM. This is what it looked like around 11 AM at an internal temp of about 150.

Pulled the smaller of the two shoulders at an internal temp of 186. I normally do 195 to 200, but this one is ready. It's resting at the moment, before pulling begins.

The other is still going. It's larger.

cowgirl · Jul 22, 2015

Lookin' good!!

dadsr4 · Jul 22, 2015

I'm doing that today. Although some always goes into sandwiches, most goes into the freezer to be used on pizza. I can't stand ordinary pizza anymore. Pulled pork with salsa in place of tomato sauce-ambrosia.

Smoke on Badger Mountain · Jul 22, 2015

Smoked pulled pork on homemade pizza! What a great idea! Thanks. Nice cook.

Josh

daddyd · Jul 22, 2015

Pulled pork with bbq sauce, thinly sliced onions, and jalapeños is our favorite pizza!

Lordkifar · Jul 22, 2015

How does pulled pork freeze? Would you recommend vacuum sealing?

Huh? What? · Jul 22, 2015

I might if I had a vacuum sealer. I just put it in freezer bags, mark it and chuck it in the freezer. It never lasts long enough to be a problem.

dadsr4 · Jul 22, 2015

Lordkifar said:
How does pulled pork freeze? Would you recommend vacuum sealing?

I just put it in a ziplock bag, flatten it out so I can break off what I want, and express the air, then seal. As I remove some, I squeeze out as much air as possible before putting it back in the freezer. The only problem I have is it's so convenient for quick meals that I always run out.

Lordkifar · Jul 22, 2015

Thx for the replies folks.

nsbbqguy · Jul 22, 2015

Nice looking pork!

Jason TQ · Jul 22, 2015

I want all that bark

Big George's BBQ · Jul 22, 2015

Very nice

long haired hippie · Jul 22, 2015

Huh? What? said:
I might if I had a vacuum sealer. I just put it in freezer bags, mark it and chuck it in the freezer. It never lasts long enough to be a problem.

That's exactly what I do....zip-locs rock

long haired hippie · Jul 22, 2015

Looks good, brother......might have to go raid my freezer. Ya got me drooling

Huh? What? · Jul 22, 2015

The second, larger pork shoulder, pulled at 190 degrees internal temp.

Large bowl of mostly pulled pork.

Sammich! Grated sharp cheddar cheese, pulled pork, sliced Bubbie's pickles, and a drizzle of barbecue sauce on sandwich round, then grilled.

Huh? What? · Jul 22, 2015

fnbish said:
I want all that bark

My wife says "Tough, I don't share!" :razz:

cheez59 · Jul 23, 2015

That bark does look amazing.

Jeff H · Jul 23, 2015

I only have a few pounds left and I'll be doing it again too.

I put mine in the quart freezer bags though. They seem to hold 1-1/4 to 1-1/2 lbs each which is plenty for my family of four for dinner.

Enrico Brandizzi · Jul 23, 2015

Great looking pork shoulders!

THoey1963 · Jul 23, 2015

Nice looking butts HW. That sandwich round on the other hand...:shock:

Restocking the stash of pulled pork.

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