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Boston Butt @ 04:00


 
Fellas, I'll be honest with you. This was my first and I couldn't taste a thing. All I could taste was, sweet, vinegar and cherry smoke.
I had a bad cold come on yesterday and I knew it was gonna be like this but I wanted to go ahead and fix this since I had it ready to go this morning. My wife loved it but we have WAY to much leftover as I could only eat two sandwiches. Any ideas on keeping it past two days without a vacuum sealer? Thanks for all the kind words and I hate to post negative posts but this one got the best of me.
Pulled from this..


To this..


To the plate..


I never stop at two but this time I had to. Hope everyone is having a great weekend! Thanks for looking.
 
Looks grand to me! Just put it in any freezer bag...Or to be honest any bag...And freeze it. You can keep it long depending on the quality of the bag. Or just mail me an icepack of that stuff.! :cool:
 
Looks great! You can freeze like everyone said either in the sauce or not in it. You may want to re-heat it in some sauce. I find that re-heating in the slow cooker draws out some of the smoke flavor from the bark where a quick re-heat loses some of the smoke flavor. There are also some good recipes on this site for pulled pork egg rolls and other creative uses of leftovers that freeze up well. Hope you feel better!
 
A lot of time, the chef doesn't funny enjoy the fruits-of-his-labor the same day as the cook. You're surrounded by BBQ all day and get 'used to' it. Tomorrow, your taste buds will be fresh and ready to go. Don't judge your results on day 1 especially with an illness affecting the sinuses.

It's just the wife & I and leftovers are the norm here. Ziplock storage bags full of pulled pork direct in the freezer works well. The vacuum people might disagree and say their way is better, which might be true, but it works for me. To thaw, toss the bag in the fridge the day before and you'll be golden.

Congrats on a beautiful lookin' cook!
 
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