Freezing a pork butt


 
M

mike_rich

TVWBB Member
Hey Guys,
I ordered a 8 lb shoulder from my butcher to be picked up on Friday. Just got notification that the people I was supposed to be cooking for, will not be able to make it. Can I freeze it and thaw it out for use at a later date, or should cook it and just give away whatever is left (shouldn't be a problem). Thanks!
 
freezing is no problem........if it's already vacuum packed or you have a foodsaver, even better
 
Go ahead and freeze it. If it's not vac packed when you pick it up ask the butcher to do it for you.
 
No problem freezing. Many buy when there's a deal and freeze. LOL, that's what the freezer is for. Unless you cook frozen butts as some do, be prepared to give it at least 3-4 days to thaw in the fridge. I thawed an 8 lber last week that took 4 days, although I will say that my fridge tends to run cold.
 
sure!! done it lots of times! I'll buy several when they're on sale and freeze them. Same with steaks, chops, rib roasts, tenderloins, chickens....
 
I shall add my "YESSIR - FREEZE IT" to this with one additional item: Make sure you plan for the thaw time.

I buy my butts in bulk when on sale (last time it was $0.99 a pound and I bought 15-2 pack cryovacs). I usually plan for a 5 day (minimum) thaw in the fridge for a 2 pack in its original packaging.

If you had to, you could most certainly put the butt on either frozen or partially thawed (there are posts on this issue on here somewhere!!!!) but that adds cook time.

So if you DO freeze, you will not lose flavor or texture, but just plan ahead is all.
 
I'd cook it anyways and freeze the leftovers for myself
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But as everyone says above, you could just freeze it.
 
Thanks for the info guys. I need the practice, so I think I'm going to cook it up this weekend and figure out a way to either freeze or get rid of the leftovers.
 
You can freeze before cooking or after pulling without any negative impact to your pork. If you freeze after pulling the meat, squeeze as much air as possible out of the pulled meat to prevent drying. You can thaw and heat or throw the whole wrapped bunch of meat in a pot of boiling water. Just get it hot and serve.

I normally will divide my pulled pork into about one pound batches, stuff in a ziploc bag, squeeze out the air and freeze. These individual bags I put in a larger freezer bag and remove as needed.

Rich
 
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