I offered to cater the meat for a friends wedding (remind me not to drink and offer smoking). Anyway, I don't to risk making it the day before and having some technical issue pop up.
So what I was thinking of is doing it one month ahead of time. Smoking 100 lbs of pork shoulder, pulling it, cooling it in pans in various fridges (so it cools somewhat quickly), then vacuum sealing it and freezing it until the wedding and just reheat.
How much flavor/texture will be lost? Is it doable?
Thanks in advance.