Pork Butts and Vacumn Seal

[Steven Simpkins]

I smoked 2 pork butts over the weekend and vacumn sealed some of the leftovers to see how they would turn out later. The butts came out great. I am anxious to try the vacumn sealed leftovers to see how they taste. I was told to try it from people on this web site.

Bones

 

[Steve Whiting]

Steven,
I do it all the time. In fact I am sure I have a vacuum-sealed bag of pulled pork in my freezer rignt now. When you are ready to eat then submerge in a pan of simmering water for 20-30 minutes and you should be good to go.

 

[Don Irish]

Works great! I made some enchiladas with vacusealed PP last weekend...mmmmm...some of the best I have ever made.

 

[BradP "p-nut"]

I just nuke the bag unopened in the microwave for 30-1min depending on how good you microwave is and it comes out nice and hot and moist.

 

[Steve Cutchen]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I just nuke the bag unopened in the microwave for 30-1min </div></BLOCKQUOTE>

Certainly quicker and more convenient. But the nice thing about using simmering water is that it limits the temperature to 200-212, which prevents any significant further cooking. Nuking them can create hot spots and boil the juices inside the bag.

 

[BradP "p-nut"]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cutchen:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I just nuke the bag unopened in the microwave for 30-1min </div></BLOCKQUOTE>

Certainly quicker and more convenient. But the nice thing about using simmering water is that it limits the temperature to 200-212, which prevents any significant further cooking. Nuking them can create hot spots and boil the juices inside the bag. </div></BLOCKQUOTE>

Never had a problem. It comes out like I just pulled it.

 

[P. Kelly]

It is like summer time all over again. I have done this alot and have always had great results. The boiling meathod described above is the easiest and the best.

 

[Scott P.]

I use boiling water as well. It works best for me.

 

[Lou Tarnay]

I find that the grease breaks from the meat when I microwave the bag. This doesn't happen when I simmer. I love that moment when you cut the bag open and that smokey smell fills the kitchen....

 

[r benash]

Agree with all the opinions upthread.

Microwave the bag is fastes, but not always the best. But if you want a quick sammie why wait? There's plenty of fat and it's still hardto mess it up. If you adjust the power settings of the MW down, the better off you will be. Remember most MW lower setting simply cycle full power. Newer more expensive technology now creates a constant radiation at really lower levels rather than cycling full power. Just a fun fact, more important if you are defrosting.

AFA heating in water. Why boil? Again if you are looking to save time that's just fine. You aren't going to ruin anything (to a point).

But if you think about it and have more time. Keep the temps down to around 140 to 160 and let that bag come up slow. It will better match the original experience. When you push to boiling you are starting to cook the meat again not just bring it up to serving temp which is really what you want.

That said it's so awesome to pull those sealed bags of PP out when the snow is on the ground and it's near zero!! You gotta love it.

 

[timothy]

I agree with Ray.
I just bring a pot of water to a boil, place whatever vaced leftovers I'm trying to reheat, cover, than remove from the heat.
Usually takes about 45-60 mins to come up to serving temp.
I've had a few bags break open on a hard simmer, or a boil..( my fault)

Tim

 

[Jerry N.]

I'm a boiler.