Reheating Pulled Pork

How do you keep and serve pulled pork? It's hard to know just how much you need to serve each day. After smoking do you individually package and freeze? How do you reheat without it being dried out?
Thanks in advance for the any and all help.
Original Post
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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