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Haulin' Butt

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Slobberdog
Slobberdog Posts: 54
edited March 2012 in EggHead Forum
I'm planning to cook 30+ lbs of pork shoulder tomorrow night to feed 55 people on a Spring Break Family Mission Trip. After it finishes cooking sometime Thursday, I'll bag the pulled pork and put it in the freezer until Saturday morning when I'll transfer it to a cooler with ice for a trip across Arkansas. The pork will stay on ice in the cooler Saturday night and Sunday until we get where we're goin Sunday afternoon. I then plan to heat it up for dinner Sunday evening.

Anyone see any problems with my plan or have better ideas? How do you recommend reheating it on Sunday? Thanks.
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  • Dawgbite
    Dawgbite Posts: 5
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    A local BBQ joint cooks and pulls there meat and puts individual servings in vacuum bags then freezes. They keep a large pot of boiling water going full time and when somebody orders, they drop a bag in the boiling water for a few minutes to warm, cut and serve. Taste just like just like fresh pulled pork. Wouldnt have believed it if I hadn't seen it myself but it works?
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  • Slobberdog
    Slobberdog Posts: 54
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    31 lbs of boneless pork shoulder in the fridge rubbed half with Dizzy Pig Swamp Venom and the other half with Big Time BBQ Rub.
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