Pulled Pork question

You should be okay to keep it in the fridge until Saturday, but 3 days is about as long as I would go. One thing though...make sure that your fridge is actually cold. The key is the 40 - 140F rule...food at those temps is a bacteria spa. A lot of folks think their fridges are cold enough, but they actually sit above the 40F mark...I like to keep a thermometer in the fridge just to make sure that all is well.

When I am unsure of whether to freeze or not, my rule is simple...if in doubt, freeze it. Better to take a little time to defrost, than a whole lot of time apologizing for getting folks ill!

Hope that helps.

Thanks Joe. I agree, i was leaning towards freezing, i might just go that route anyway to be on the safe side, doesn't take long to defrost.

on a side note, Costco by me only has boneless butts now, adn they took about 6hrs less cooking time then the bone in ones i used to get..

Like Joe says,make sure they are well below the 40º mark and reheat to better than 150º,160º to be legal.

Will do Tom, thanks for the input. I made a batch for my employees to have a little BBQ/relaxation. Spring time in the boat business can get a bit hectict, so we all could use some good brew and Q!

I buy 2 packs of pork butts at Sams, usually about 8 lbs each. Smoke @ 225 de, internal 195-200 de. Any left overs go into foodsaver bags for freezing. I find it best to put the frozen bag into boiling water for about 10 min, and the pork is just as good as when I first pulled it off the bone.