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I typically place 2 lbs of pulled pork into vacuum sealed bags with some of Smokin's Finishing Sauce and then throw the bags into the freezer for future use.

When reheating, I let the bags sit out and thaw before throwing them into a 212* preheated oven. When the meat is warm, it's ready. Most probably throw the sealed packages into boiling water. I find the oven easier and never have water seep into the meat as a result of a broken seal.

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