- Aug 28, 2007
- 40
- 10
I'm smoking bone-in pork butts for about 100 people the weekend before chow time. I've never cooked in advance before. Should I pull the pork and freeze it or just put it in a cold fridge? I've also read to pull it then freeze/fridge it and then shred it before reheating. What is pull vs. shred?
Also, what is everyone's preferred way to reheat?
Also, what is everyone's preferred way to reheat?