I'm going on a float trip in two weeks, and I'd love to take a big batch of pulled pork with me. The only time I'll have to cook it up will be the weekend before, so I'm wondering what I might have to do to keep the pork good for a week until we are ready to eat? I'm thinking that refridgeration might not be enough to keep it for a week, so freezing is probably my best option. Should I pull it and freeze it for a week? Leave it whole and freeze it, reheat then pull the night before? Finishing sauce before freezing? Any help would be appreciated!