Your pork will freeze well in the gravy, or separately, but I would not freeze the rice with it because it can get mushy. The rice will freeze fine by itself, although you may need to add a very small amount of water to it when you reheat it. We just had thick slices of a rack of pork that I roasted a few weeks ago and froze the leftover meat and gravy. It made a lovely dinner tonight along with some sautéed chard and applesauce. I'd like Linda's BBQ or fried rice conversions too. Lee

Posted by lindac "How are you going to get that hunk of refrigerator cold pork up to a temp warm enough for eating? Certainly won't happen after 3 or 4 minutes in the oven....even at 500 degrees? How is the outside going to "BBQ" at 3 or 4 minutes?" Very good questions. First, I should have said that this is Chinese char siu style roasted pork shoulder. It is typically eaten cold. You buy it from a store, and you cut it up and serve it cold. But actually hot is always better. Pork shoulder is a cheap tough cut of meat, the sous vide method transforms it to magically flavorful tender and succulent cuisine. Typically: After I sous vide the pork shoulder at 145F for 36 hours,* I put it in the refrigerator for about 15 minutes to cool the outside, may be only 1/2" deep to prevent overcooking in the oven. The oven is set at 500 degrees with a cast iron griddle on the bottom. The griddle gets to be about 1,000 degrees, even the oven is set at 500. The pork is than BBQed on the red hot griddle. It takes a few seconds on each side to get a nice crispy crust on the pork. The blackened color is the color of Hoisin sauce, not burnt. The red color of the meat is not food coloring, that's the way it looks when cooked this way. If invited guests arrive late to dinner, I can put the pork shoulder back in sous vide cooker, and the it will be served at 145 F. It will not be overcooked. If you arrive late to my dinner, I promise you I will not give you the cold shoulder. dcarch *Disclaimer: You must do your own research when you cook food at low temperature. Do not trust my methods.

You don't say what cut you have. If you cook that 6 pound loin roast at 400 for 2 hours it will be dry and tough. Start out at 1 1/2 hours....take it's temp, it should be 150 to 155 for no pink....then let it rest. If you over cook it it will be dry. If it's a shoulder or Boston Butt, you can cook it longer but slower and the fat will keep it temder. Linda C

Hi Kids, Dinner is finished and the dishes are done. The pork was wonderful. I cooked it for just 3 hours, I could have pulled it out at 2.5 and it would have been fine. One little piece of meet was just past prime. It was a tiny little end piece that I ate while I was dishing it up. The meat fell right off the bones and it was full of flavor. The 4 of us sat and ate until we could eat no more. It was worth the effort. I also made mashed potatoes that were good but not great. I made a peach pie for dessert that was out of this world! All in all, it was a great dinner. Glenda, I just found your post with the recipe you use and it sounds delicious. It also sounds like it would be moist with good flavor. I'll give that one a try. Do you think you could adapt that to be cooked in a crock pot? How about that same assembly, cooked 5 hours on low or 3 hours on high? Do you think that it might need more liquid in a crock pot? I love slow cooked pork. So, that's my venture into January pork and sauerkraut and it was my best effort to date. Thanks Tami and Glenda for you help. sooey who is very, very full....