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!
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!