freezing and reheating CI's indoor pulled pork

Gerard · **Joined:** Tue Oct 27, 2009 1:30 am **Posts:** 170

In preparation for a number of out-of-town guests, I'm trying to make some dishes ahead of time. I thought of making CI's Indoor Pulled Pork (with Lexington Vinegar Sauce). My question is whether it's OK to freeze this. My hope is that after it has cooled down, to put it in individual quart-size ziploc bags and defrost in the refrigerator the night before it is served and reheat it in the sous vide (water bath). Does that sound OK - what temperature would you suggest (115?).

Happy 4th.

Gerard

Amy · **Posted:** Thu Jul 04, 2013 8:28 am

Hi Gerard,

I freeze pulled pork all the time. Works great. And I bag it and reheat with my immersion circulator at about 120 for maybe 20 minutes.

Go for it.

Amy

P.S. Happy 4th!

Gerard · **Joined:** Tue Oct 27, 2009 1:30 am **Posts:** 170

Thank you so much Amy, that's perfect!

I'm trying to come up with some other dishes to make ahead - but struggling because I've got some taste restrictions to consider (no seafood, no lamb) and don't want to repeat what's been served before (manicotti, lasagna). I think I'm going to make some (chicken?) enchiladas....

If you or anyone else has any other ideas, please let me know. I guess a beef dish would work well but I'm drawing a blank on something that features beef and ideally is not something that is typically served in the winter.

Happy 4th and thanks again!

Gerard

Amy · **Posted:** Thu Jul 04, 2013 10:35 am

I'm catering a dinner on Saturday, and I'm serving two mains:

Grilled Flat Iron steak (sous vide before grill to finish) with Chimichurri sauce
Chicken Breasts in a crème fraîche sauce with herb sauteed lemon slices and pomegranate (served room temp)

Both are dead easy and delicious. The first is exactly what it sounds like, the second is a riff on a MS recipe.

Amy

Gerard · **Joined:** Tue Oct 27, 2009 1:30 am **Posts:** 170

You're amazing, that's perfect. Thanks a lot!!!

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

You might take a gander at CI's Best Make-Ahead Recipe if you have or can get a copy. There's a great freezable Pasta/Chicken/Mushroom dish in there as well as a good freezable Enchilada recipe.

I've always had great luck freezing CI's Bacon-Wrapped Meatloaf, as well.

Gerard · **Joined:** Tue Oct 27, 2009 1:30 am **Posts:** 170

Last question(!)...

When freezing the indoor pulled pork - should I freeze the sauce (Lexington Vinegar Sauce) separately, with the pork, or it doesn't matter?

Gerard

Amy · **Posted:** Fri Jul 05, 2013 7:10 am

I freeze my sauce in ice cube trays...convenient single serving size.

Amy

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

I always freeze some sauce with the meat and some separately in case the meat reheats a bit dry.

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freezing and reheating CI's indoor pulled pork

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