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Pulled Pork - Refrigerate or Freeze?

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Pulled Pork - Refrigerate or Freeze?

cvhound | Aug 13, 2008 12:51 AM

I'm having my husband's co-workers and their spouses over for a casual dinner Saturday evening. Since I have a very busy week at work, I decided to cook my pulled pork in advance.

I purchased my pork Sunday afternoon, applied a spice rub Sunday evening, roasted my pork in a 500 degree oven Tuesday night to create some "crust," and finished cooking it in my crockpot with dark ale, garlic and a couple of bay leaves. My pork is now pulled and in a plastic container in my fridge. Once the cooking liquid cools to room temp, I'll refrigerate it, separate the fat, then use the remaining liquid to make my BBQ sauce.

I've never made pulled pork more than a day or so prior to serving. Should I freeze my meat on Wednesday, then defrost in the fridge prior to serving on Saturday or will it be okay in my fridge until Saturday evening? Should I store my meat dry or should I keep it in some cooking liquid?

Any suggestions would be greatly appreciated. I'm planning to warm my pork in my crockpot prior to serving Saturday evening. I've also got an enameled dutch oven I could use if you think that would work better than the crockpot for warming.

Thanks in advance for your help!

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