British BBQ Society Forums

MrJaba wrote:So for those of you that do it, if say I cooked up a big batch of pulled pork, how would you seal small pouches of it? Say meal sized portions? Just add the pork directly or with juice, or sauce?

Okay I cheat outright cheat. At least once a year I will cook a shoulder of pork, low n slow in a roasting bag in the oven. This produces some nice meat but most importantly lots of juice, which I freeze in ice cube trays. When I then have left-overs (there are only 2 of us ) I'll add the frozen cubes to the pulled pork then bag, vac & seal. When re-heating/defrosting the juice melts and is incorporated into the pork either in the bag or in a skillet to reheat with sauce. There are some sauces you can freeze as well but I've not done that.

Swindon_Ed wrote:

MrJaba wrote:So for those of you that do it, if say I cooked up a big batch of pulled pork, how would you seal small pouches of it? Say meal sized portions? Just add the pork directly or with juice, or sauce?

I'll weigh up the pork normally a mix of 250g & 500g bags and then just add the pork straight to the bag, normally there is enough moisture in the meat so i heats up almost as good a fresh.

Yes but you cook good pork, mine caters for my pork

Awesome, thanks for the tops guys. Keith I like your cheating approach! Very cunning!