Originally Posted by SkinEz
If you have a vac sealer you can get bags that can be boiled. That is one idea. You can also think about putting the pulled meat in aluminum pans, and adding some sort of liquid while reheating (apple juice/or something).
I agree with SkinEz, I Vac-Seal the pork after it has rested and then has been pulled, with a little apple juice. I have found large bags in the freezer for over a year old and they still taste almost as if they were just cooked. Typically I package in 5 lb of pork in gallon sized bags, they lay flat in the freezer, works out great for planning purposes.
But all bags are not equal, some are rated for heat to be boiled, many are not. I find that the meat is best if you thaw in the refrigerator the day before, bring a pot of water to a boil, drop the bag into the boiling water and drop to a simmer for about 10 minutes. Comes out moist and and be served right out of the bag.