Pulled pork... - BBQ Central

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Old 04-23-2007, 11:56 PM   #1
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I keep as much bark as I can. It has the m ost flavor. After a day I vacuum pack and freeze. If it starts getting dry I add some vinegar for moisture.
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Old 04-24-2007, 12:41 AM   #2
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I usually add some apple juice to it prior to reheating, and like Griff I usually keep as much bark in it as I can.
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Old 04-24-2007, 05:30 AM   #3
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If it's a big sucker I cut them in half to get more of the bark, it all gets mixed in when pulling.
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Old 04-24-2007, 07:07 AM   #4
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I keep all the bark and lose any fat....
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Old 04-24-2007, 07:17 AM   #5
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Get rid of as much fat as you can. One thing I do at home is sometimes I will finely chop the bark and spread it into the mix. When you go to package the pork, put a couple shots of apple juice into the package. Only reheat in a closed bag or covered pot. When you freeze it, do the same thing. I freeze mine in 1lb bags(vacuum sealed) and give it about 3-4 sprays of applejuice before sealing. When you reheat, it keeps everything real nice and moist and yummy.
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Old 04-24-2007, 06:25 PM   #6
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I do just like Uncle Bubba!
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Old 04-24-2007, 06:35 PM   #7
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I also keep all the bark. That is what I like the most. I get rid of as much fat as I can. I'll try the apple juice next time I vacuum seal the pork.
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Old 04-25-2007, 05:05 AM   #8
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Quote:
Originally Posted by BBQ JIM
OK, question about the apple juice, does it affect the taste after you've warmed up the meat?


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Never been able to detect it...of course, if you go over board with the application it might change the taste a bit.
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Old 04-25-2007, 05:48 AM   #9
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Even though you get rid of the fat there is a residual taste due to it being rendered while smoking. A little apple juice, or vinegar sauce, will eliminate that taste.
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Old 04-25-2007, 06:39 AM   #10
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Quote:
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OK, question about the apple juice, does it affect the taste after you've warmed up the meat?


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No...not that I can taste. Of course, like anything, if you go overboard it might affect the taste. Just a few shots is all you need.
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