Need suggestions for serving pulled pork

I'd do the Thursday option if possible to avoid freezing, cryovac it, then heat cryo in boiling water.

You can portion out how much you need at a time this way and leave the rest refridgerated.

As you said, its part of day long noshing versus where you need to have X number pounds ready all at the same time.

Good luck

Frank Mahovlich said:

Heading to a wedding next weekend, and I offered to bring pulled pork. Since it's a road trip, I am going to cook it at home and transport it with me. So I am wondering if I should cook it this weekend and then bag, freeze, and transport? Or should I cook on Thursday, bag, refrigerate, and transport Friday to be served on Saturday?

Any tips or recommendations for re-heating and serving would be great. I am thinking of just throwing it in a crock pot, but would definitely be open to any ideas anyone may have for serving the best product possible.

This pork is not going to be served as any part of the wedding festivities. I am just bringing it so we have some tasty sandwiches available throughout the course of the day Saturday before the late afternoon reception.

Thanks,
FM

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If it fits your schedule, I'd cook Thursday and bag it then serve on Saturday. If you are going to make it available throughout the course of a day, definitely go with a crockpot to keep it above 140. Have some apple juice or better yet, some finishing sauce on hand to keep the pork nice and moist.

When I make it for our guys week of shooting fun (next Wednesday to Sunday) I usually smoke it over the weekend, and then bag it for the trip. I will make it Sunday and then bag it and take it with me on Wednesday. For a couple of days it will hold in the cold part of the fridge. When I reheat it, I put it in a small pan, cover it and throw it in the RV oven with a little thinned out sauce. It is good, but not as good as fresh.
If I were going to something on Saturday, I would probably smoke it over night and have it ready just before I left and keep it warm in a cambro, but holding the heat is tricky....