I literally do everything you mentioned. On the initial cook the PP is fine and juicy, etc. It's the reheated frozen stuff that's dry.I do it all the time...never had it dry ... I put it in the pot still frozen, cover it with water and bring it to a boil and let it simmer for a few minutes so it's heated all the way through.
When I smoke a pork shoulder I take it to 203 or 204 degrees IT, wrap it in foil, wrap it in a towel and put it in a cooler for about an hour.. the bone pulls clean out and while there is some fat running through the middle of the shoulder that will never break down.. I "squish" most of the fat into the meat as I am pulling it apart (by hand) and that helps keep the pork moist even when reheating it.
I also add more rub to the meat after it's pulled and mix it all together before serving or packaging.
I vac seal PP about once a month and it's always juicy when I reheat. I used to follow C Chasdev method above, but I noticed sometimes a frozen chunk of PP would poke a hole in my bag. What I do know is fill up each bag with 1 lb of PP (makes for good serving sizes for my family of 3 - 8 oz for dad and 4 oz each for the kiddos). Then I put them in the fridge overnight so the fat will thicken up. Then when I actually vacuum seal the bag it doesn't such the juices out.I insist on freezing before vac sealing any meat and I always release the vacuum before thawing.
I don't want the juices sucked out of the meat, raw or cooked.
Do a test on two vac sealed portions of the same meat, thaw one under a vac and the other after releasing the vac.
You will see the juices sucked out of the meat in one and not the other.
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