Best method for storing / re-warming pulled pork
I recently cooked a large quantity of shoulders. Timing was everything but shoulders are more stubborn than a mule. I'm planning another large cook in July but this time I want to pre-cook, pull, cool / freeze. What I'm looking for is advice on the best way to reheat the meat. Last time I used a large frying pan which dried out the meat.
WSM, Performer Platinum, Weber One Touch, Baby Queue 120, Hibachi Grill