i've cooke quite a few butts already, but usually plan out the time to serve them a few hours after cooking. this time i do not want to be a slave to the food for a party on sunday. so i have tomorrow that i can cook two 10 lb butts for pulled pork. now the cooking process i have down to how i like it. what i have never tried before is storing and reheating the pulled pork. i was planing on having it done sometime tomorrow night, pulling and putting into gallon zip lock bags with the juices from the pork to keep it moist. what i am unsure of is to throw in the fridge or freezer and how to reheat it without drying it out? any help?