Quote:
Originally Posted by DJ's left nut
I usually lose interest in pulled pork w/ about 2/3 of the roast left still.
I'm good for about one sandwich worth and a plate of pulled pork nachos the next day, but beyond that, I'm just ready to move on. So I rarely smoke pork shoulders unless I'm doing it for a crowd and can send it home with them.
I think I have 4-6 portions of it frozen in the deep freeze. Mixing it with a little cream cheese, lime juice, taco seasoning, cheddar and black beans makes for good taquito filling.
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I always vacuum seal in 1lb portions and freeze. It's good for a quick meal. We use it a lot to make enchiladas.