Pulled Pork from the Freezer

[Parrothead1809]

Earlier this past Summer I made some pulled pork and then used my Costco Vacuum sealer to bag the left overs.

Tonight we want to thaw a 1-lb bag for some pulled pork tacos. What's the best way to reheat one of these bags? I don't have a sous vide, so should I just drop a frozen bag into some boiling (or simmering) hot water on the stove? Wouldn't the bag pop in a microwave? Tips Welcome !
-PH

 

[MidwestSmoker]

I can suggest 3 options beginning with the best:
1. Sou vide at 160 degrees.
2. Heat a pot of water to 180-190 degrees, turn off stove, and drop in your 1 pound bag. It shouldn't take long to heat it up, probably around 10 minutes.
3. Open the bag and heat it in your oven at the lowest possible temperature. A toaster oven is perfect for this.

Microwaving has a tendency to change the taste of the meat to a braised one. If you don't mind that, it is an option. I never microwave smoked meats.

 

[Slimpicker]

You can actually boil the water, but once you drop the frozen item in there it will drop to the proper temp IMO. I would just simmer it till it becomes totally squishable. Having your water on a high/non-boil temp actually IS Sous Viding it.

 

[Parrothead1809]

Thanks Guys ! I brought the water to 200°, turned off the flame, dropped in the (still frozen) bag, and let it sit while I prepared the balance of the meal (probably 15-20 mins total). It was warm, but not hot. Next time I may drop it in boiling water then turn it off. Who knows if those extra 12° will make the difference.

However, learning that those bags can go from the freezer to the water was key. And the fact that the pork was just as good as the day I cooked it - nice and moist - means I can use this same technique for brisket and anything else.

Thanks,
-PH

 

[Slimpicker]

and let it sit while I prepared the balance of the meal (probably 15-20 mins total).

I'm sorry forgot to tell you mine takes about 30 minutes... that's why I keep the heat on low to keep the water heated the whole time... you cannot "over cook" your already cooked PP so it doesn't hurt at all to go longer.

 

[RayClem]

If you cooked your pulled pork to 200-205F as most recipes recommend, placing it in near boiling water is not going to hurt it. I use a sous vide circulator to heat mine to 165F, but if you do not have one, allowing the freezer bag to simmer for an hour or so will work.

However, I highly recommend getting a sous vide circulator. They are not that expensive and they allow you to reheat anything you have sealed in freezer bags without overcooking. For example, I freeze steak and pork chops and then reheat them at 140F. When doing chicken or turkey I have frozen, it gets reheated to 165F. If you try to reheat steak in boiling water, it is likely to be overcooked when it comes out.

 

[Slimpicker]

If you cooked your pulled pork to 200-205F as most recipes recommend, placing it in near boiling water is not going to hurt it. I use a sous vide circulator to heat mine to 165F, but if you do not have one, allowing the freezer bag to simmer for an hour or so will work.

However, I highly recommend getting a sous vide circulator. They are not that expensive and they allow you to reheat anything you have sealed in freezer bags without overcooking. For example, I freeze steak and pork chops and then reheat them at 140F. When doing chicken or turkey I have frozen, it gets reheated to 165F. If you try to reheat steak in boiling water, it is likely to be overcooked when it comes out.

Basically, you DON'T reheat at any higher temp than you finish a cook at... Yes Sous Vide is more accurate for this but for meats that went to 200°+, near boil water will work. Example, I don't take my Sous Vide to the hunting cabin but I do take my frozen brisket and PP, and I just wing it on the stove... as good as fresh every time.

 

[Shedd]

Sorry it so late, I just found some Wi-Fi. I’m sitting on a beach in Mexico right now. When I’m short on time I just put my bag in a pot and fill with water a couple inches above the bag and turn burner to medium high. Then when it’s hits a boil I turn it to low until when I lift the bag up and squeeze it it’s soft all the way through. I do ribs about the same way. Never fails. Leaving it in a boil will eventually open the seal. On my SV I set it to 165 a hour or so before guests arrive.

 

[Slimpicker]

I’m sitting on a beach in Mexico right now.

You're killing me Shedd

 

[Shedd]

You're killing me Shedd

The fun is over until next month, then we’ll cruise to the Bahamas. Sitting in the Miami airport for a few hours then hopefully home by 6pm. Miami was stunning at 6 am from my balcony.

 

[Shedd]

Thanks Guys ! I brought the water to 200°, turned off the flame, dropped in the (still frozen) bag, and let it sit while I prepared the balance of the meal (probably 15-20 mins total). It was warm, but not hot. Next time I may drop it in boiling water then turn it off. Who knows if those extra 12° will make the difference.

However, learning that those bags can go from the freezer to the water was key. And the fact that the pork was just as good as the day I cooked it - nice and moist - means I can use this same technique for brisket and anything else.

Thanks,
-PH

Absolutely, you can use it for many different pre cooked foods. It’s so much easier to cook when you have plenty of time rather than trying to cook and get the timing right for guest or even yourself. You can leave it in the pot on low ( 165-185) for a couple hours too while getting other things ready. I buy my meats on sale and freeze. Then find a weekend and cook up a lot of things. Sure makes it easier for meals throughout the week as well as gatherings.

 

[RayClem]

Absolutely, you can use it for many different pre cooked foods. It’s so much easier to cook when you have plenty of time rather than trying to cook and get the timing right for guest or even yourself. You can leave it in the pot on low ( 165-185) for a couple hours too while getting other things ready. I buy my meats on sale and freeze. Then find a weekend and cook up a lot of things. Sure makes it easier for meals throughout the week as well as gatherings.

Having retired 10 years ago, I am getting to the point I like taking a short nap in the afternoon. I love being able to pull the protein for supper out of the freezer after lunch, placing it in the sous vide circulator. Then I head off for a short nap knowing that the meal will be ready at supper with no need for intervention. It is also great for frozen soups and stews, macaroni and cheese, baked beans, etc. It is one of the best investments I have made. Even if the weather is too nasty outside to use the Traeger, I can still have smoked meat.