Re: reheating pulled pork in large quantityI have a very related question, and maybe you guys can help me out.
I'm doing 80 lbs of pulled pork next week. It's for a party 2 weeks later, so I was planning on freezing it after I make it, and thawing it out again for the party. I've always had good luck with frozen pulled pork, it seems to freeze and thaw very well.
I was planning on doing one with a homemade bbq sauce, and the other with the finishing sauce I got from this website.
1. Do you guys ever notice a drop in taste, texture, etc after it's frozen (I do like the cryovac idea, for re-heating it, that's brilliant)?
2. Would there be any difference in adding the sauce now and freezing it, compared to thawing it and adding the sauce later?
I'm just looking for oppinions on the subject.