I chill the dripping and remove the fat, then put the juice and the pulled meat into a vac-seal bag and refrigerate for a few hours. The meat juices will be gelled and there is no problem sealing with the vac-sealer.
It will keep in the refrigerator for a couple days, but longer than that I would freeze it. Put the frozen meat in the refrigerator the day before to allow a slow gradual thaw.
Reheat in the bag in a pot of hot water, serve the sauce on the side for those who want it.
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