I know some folks will disagree, but when I plan on freezing pork, I pull in decent size chunks, flash freeze and vacuum seal. To reheat, I let the frozen package sit out for a couple hours, than reheat using a double boiler.
Meat is not mushy, and still have great texture and flavor.
If I pull the pork while still hot (or very warm), it will still have a lot of the moisture.
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