W
willm
Guest
Hi all.
Here's a logistical question for you experienced smokers:
I'm committed to doing pulled pork for a lunch for a bunch of friends. Because of time and location, etc, I can't do the cooking the day of the gathering. In fact, looks like I'll have to cook and freeze the meat (perhaps a week in advance), then thaw/heat and serve. I know that's not ideal, but it's what I have to work with...
After I cook up the pork butts, do I shred'em and freeze'em and then reheat trays of shredded meat, or do I freeze them whole and then shred them after they've been thawed and reheated? Or??
What do you think will result in a better final product?
Thanks!
Here's a logistical question for you experienced smokers:
I'm committed to doing pulled pork for a lunch for a bunch of friends. Because of time and location, etc, I can't do the cooking the day of the gathering. In fact, looks like I'll have to cook and freeze the meat (perhaps a week in advance), then thaw/heat and serve. I know that's not ideal, but it's what I have to work with...
After I cook up the pork butts, do I shred'em and freeze'em and then reheat trays of shredded meat, or do I freeze them whole and then shred them after they've been thawed and reheated? Or??
What do you think will result in a better final product?
Thanks!