I work at a plumbing wholesaler and every year we have a lunch series, with the last one being pulled pork that my Dad and I smoke for roughly 100 hungry plumbers (they eat more than one sandwich a lot).
Does anyone have experience with pre-smoking and pre-cooking pork shoulders and either pulling them and freezing the meat, or freezing them whole and reheating and pulling?
I would hate for our small family business pulled pork tradition to end.
Using a Bradley Digital smoker - we can fit roughly 3 butts in at a time. Depending on the size, we smoke anywhere from 9 to 11 butts.
Ideally, I would like to get everything cooked, pulled, bagged, and in the freezer, and just reheat the day of - but I'd rather buy good product locally, than serve up dried out shoe leather that we made ourselves.
Thanks for your help!