We bought a shoulder on sale today with plans for pulled pork tomorrow. After we put the groceries in the trunk and got in the car, we realized we were meeting friends for dinner tomorrow. I'm probably going to freeze it. Since I know some people have said it can go directly from the freezer to egg, I was wondering about 2 things:
1) did you trim the fat cap before freezing?
2) did you put the rub on before freezing?
I'll wrap it well, but I don't have a vacuum bag system if that influences how it is frozen.
Cooking on an XL and Medium in Bethesda, MD.