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In Reply to: Freezing Cooked Pork Shoulder posted by Bob on January 08, 2012 at 13:24:33:
I put up in quart sized ziplocks with saved juices mixed in and freeze. Thaw and nuke to reheat. If I need to hold and bunch hot I bring to heat in microwave and then into crock pot to hold on low. If cooked in the crock pot til hot I think it gets over done, so heat first then hold on low. Not big on adding too much juice, maybe once or it takes over. If the meat 'starts' perfect for spice, salt and flavor profile if it needs moisture over the holding time in the crock or electric roaster (if serving a lot) plain water or unsalted chicken stock does fine.
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