This is so true. We vac packed and froze multiple packs of pulled pork (and wings) for an overnight kayak camp trip. We reheated by dropping the bags in boiling water and then ate like kings. You could still taste and smell the smoke from a month ago. As far as camping goes, it was a perfect process, there was no pots to clean. Just toss the empty vac' bags into the trash bag.If you need to pull and store a few days earlier, best bet is to pull, place into freezer bags or vac seal bags with some of the au jus from the cook (defatted) into the baggies, freeze. You can do this weeks and even months before you need the meat. Prior to serving, place the baggies in boiling water for about 30-45 minutes, the meat will steam in it's own juices, providing you some of the most moist, juicy and killer pulled pork you have ever had. Guaranteed...