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In Reply to: Freezing Cooked Pork Shoulder posted by Bob on January 08, 2012 at 13:24:33:
Here is what I do for home. I inject mine with Butcher's injection mixed with apple juice. When they reach an internal temp of about 180 or so, I wrap in foil. Cook until they reach 197 or so. Take them and place in a half pan and unwrap. Chop, then put some of the juice from the foil back on the chopped meat. I then vacuum seal them. When ready to use, place the bags in boiling water. I think they taste like it was just cooked. Never comes out dry.
I'm sure you will get more ways to do this, but this is my way.
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