dlhlw
New Member
Posts: 2 
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Post by dlhlw on Aug 21, 2014 10:26:14 GMT -5
I want to make 2 pork shoulders (total weight 15#) on my big green egg for a party. Have done pulled pork on BGE many times successfully. Due to schedule and weather, this time I would like to do the low and slow smoking in one session, wrap, cool, vacuum seal and freeze the roasts for up to a month and then thaw and finish braise to 195˚+ in the oven the day of the party. Then pull and serve. Any suggestions or advice about this method appreciated.
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Post by BBQ Butcher on Aug 21, 2014 11:30:41 GMT -5
I want to make 2 pork shoulders (total weight 15#) on my big green egg for a party. Have done pulled pork on BGE many times successfully. Due to schedule and weather, this time I would like to do the low and slow smoking in one session, wrap, cool, vacuum seal and freeze the roasts for up to a month and then thaw and finish braise to 195˚+ in the oven the day of the party. Then pull and serve. Any suggestions or advice about this method appreciated. Yes, I'm sure it would work, but it sounds like extra steps to me. I would continue with your Step One and pull, then vacuum seal the pulled pork with a little bit of Coke™ or some apple juice and freeze. Warm it up in hot water (not boiling) the day of the party*. That will save you time and also the Coke or the apple juice will keep it moist. *Remove from the freezer the day before and place it in the fridge. This way it will give you more time to schmooze with the guests or attend to other things. Which ever you decide on, good luck and let me know how you make out  |
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dlhlw
New Member
Posts: 2
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Post by dlhlw on Aug 21, 2014 13:42:36 GMT -5
I'll try that. Thanks!
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