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Hi All...I just bought a 20lb New York Style pork shoulder on sale...want to serve it at a birthday party (mine) in March. Having fantastic unusual warm January winter here in Toronto (was 50 degrees yesterday!)similar weather forecasted for this week with NO SNOW so wanted to make now, freeze before my good weather luck runs out...Question, according to my wife frozen pulled pork of mine has always been dryer than fresh, which I have never made dry..any advice, got gallon size zip lock freezer bags I want to use, I use an apple juice/vinegar/Worcestershire injection so spray with that before in the bags? I wrap Texas Crutch style) use that liquid too...Chunks to freeze vs pulled or chopped? Any advice welcomed.
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