I like the vacuum-pack, chill/freeze and reheat in boiling water method for a 2-person serving. But we had about 20 here for dinner.
I ended up pulling the meat after letting it rest 30 minutes. Mixed in sauce and put in 2 half-pans then into refrigerator. Next day put a bunch in a covered heavy cast iron pan on the stove. Worked out pretty well.
Best part - everyone loved it!