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For some unknown reason I volunteered to make dinner for the U.S. Rowing men's collegiate team on their last night of an intense, month long training camp and right before they head off to Korea for the World University Games. This was my first time doing Pork in a new to me 025. Because the plan came together very quickly, I work a lot of hours, and I had to pre-cook it in Pittsburgh and then reheat it in Ypsilanti, I decided to follow a couple of postings here on the site.

I used the fruit juice brine recipe on this post, with a variation of injecting juice only:
http://forum.cookshack.com/eve...1028883/m/9022990837
I froze and reheated per this post:
http://forum.cookshack.com/eve...1028883/m/3472983927

I used Smokin okies finishing sauce when reheating and on the side, and served with a vinegar based coleslaw, dinner rolls, plus some balsamic vinegar dressing marinated tomato and cucumbers.

Total success and many compliments, so props to all the forum contributors. The PB had a nice bark texture, although I did pull one too soon (should have checked it before) and the finishing sauce kept it moist without overpowering it. The only thing I would do differently would be to use 1 gallon bags for freezing and reheating. The 2.5 gallon bags did not like being lifted out of boiling water due to weight.

A special thanks to all the forum members whose thoughts helped me pull together a great deed.
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