Found Pork Picnic in Freezer


 
LarryR

LarryR

TVWBB Diamond Member
As the subject says I found this piece of meat sitting in the back of my freezer, it's in the original cryovac packaging with an sale by date of date of 5/15/09. I'm sure I put her in the freezer immediately after buying. So here's the question, I was thinking of cooking her (Pernil) for Mother's day. Think I'd be OK or being in the freezer for a year will I lose quality of the roast?

Thanks in advance . . .
 
Check your freezer to see if any of my socks are in there too. I swear, there is a black hole in my drier that socks go through never to be seen again.
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No chance of your stinky socks being anywhere near his freezer. I do know that it is loaded with some of the finest BBQ in California though.
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We butcher our own pigs here once or twice a year, so our product is sometimes that old when I get around to eating the last of it. I dont think that you will notice a large difference in taste, not enough to throw it out. I would smoke it and enjoy it.
 
Yesterday, I smoked a brisket with a sell-by date of August 18, 2008 that had been frozen the entire intervening time. I'm still here. You'll be fine.
 
Thanks everyone, yea she's been frozen solid the last year. I'll be marinading her so that might make-up for any loss of quality.

Regarding the mother, not my mother, SO's mother, if it was mine I'd be buying a new roast
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Btw- Feel free to ignore sell-by dates, especially if the meat is cryo'd. I do. (And so do many retailers who simply change the date if the meat still looks good.)

Enjoy your cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Feel free to ignore sell-by dates, especially if the meat is cryo'd. I do. (And so do many retailers who simply change the date if the meat still looks good.) </div></BLOCKQUOTE>
I usually do. Decided to do Pernil with her, she's getting ready to go under a Mojo Criollo bath tonight. If you haven't tried Pernil its a must in my book. Nice departure from pulled pork.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley:
LOL, anytime I "find" something in my frig... meaning I forgot about it... I throw it out. Just me... </div></BLOCKQUOTE>

If tis in the fridge as opposed to the freezer, thats a whole different answer.
 
My wife dates most things she freezes... I swear somedays i'm going to find brontasaurus in there at some point.

Recently pulled out some spaghetti sauce that was 2006!! And no it didn't get eaten
 
What is your preparation for Pernil? Do you slice it rather than pull?

Someone (perhaps you, Larry) suggested I do Pernil on the rotisserie.
 
Hey RD, yes I believe it was me who suggested you try in on your rotisserie.

I do the lazy man's Pernil. I use a store bought mojo criollo vs. homemade. I pull the skin back off the picnic, cut 1" deep slits around the roast, marinade in the mojo criollo overnight. I then start her at 425 and let her drop to 350 for the remainder of the cook. For my tastes 172 is about the perfect temp to pull her at. Let her rest about 15 min under foil and slice. It's a great break from standard pulled pork.
 
You know what RD, I'm not really sure? For some reason I'm thinking maybe black beans and rice?

I served mine last night with mashed potatoes and the homemade gravy from the drippings and Neely's Sweet and Spicy Slaw. Very tasty! Also forgot to mention I don't use any smoke wood when doing Pernil.
 
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