Need Brethren wisdom about reheating butt for pulled pork

[LordRiffenstein]

Our local farm has an 'Open field day' on June 12th and we have offered to do pulled pork tacos for visitors. So we´re getting a pork butt from the pigs they will be slaughtering this week. I have my smoker going this Fri/Sat and was thinking of smoking the butt until it´s done for pulling. Then letting it cool down a bit and wrap it in several layers of foil. And when cool enough, stick it in the fridge for a week. Reheat it at location, pull and serve.

Bad idea to hold the pork in the fridge for a week or should that be ok?

 

[sudsandswine]

If you have the equipment, I would consider vacuum sealing and then reheating in a hot water bath. Smaller batches can be reheated using a sous vide immersion circulator and larger ones using a propane burner and fryer pot like a Turkey fryer. That is how I would reheat for friends, not sure what sort of guidelines you’re dealing with there though. You’ll probably be fine keeping it vacuum sealed and refrigerated for a week, but I’d personally freeze it for a few days to er on the side of caution.

 

[Callahan-que]

I'd pull it then vacuum seal it. Like sudsandswine said you may want to freeze it.

 

[PBrug]

IMO a week in the frig is too long wrapped in foil. I agree with the vacuum seal method previously mentioned, freezing for a few of those days…

 

[mcyork28]

I agree with the other comments. A week is about my max for anything sitting in the refrigerator. I don't think I would feel comfortable serving that to others. Like the others have said, I would pull it and freeze if for a few days.

 

[creek bottom]

^^^^this^^^^

 

[LordRiffenstein]

Vac seal - freezer it will be, thanks fellas!