Freezing pulled pork and beef

It should not hurt it to freeze for that amount of time. If you have a vacuum sealer, that would be even better.

When you reheat the pork, you might want to use a little apple juice in with it for moisture.

My own preference is to leave a smoked pork butt whole and freeze it. Then I rewarm the pork butt and pull it then. To me, it seems to hold more moisture that way. But that is just me.

We vac seal pulled butts all the time. The meat has enough fat to keep it moist. We just boil in a bag to reheat.

quote:

Originally posted by DaveN:
We vac seal pulled butts all the time. The meat has enough fat to keep it moist. We just boil in a bag to reheat.

We do the exact same thing with pulled pork. We portion out the meat in vac seal bags, and when we want to eat just but t5he vac seal bags in boiling water for 10 minutes. Tast and texture identical to the day of the smoke. We do the same for left over BBQ ribs.