Preparing Pulled Pork way in Advance
I'd like to cook pulled pork for my camp out on Sunday.
Does anyone know if it's possible to slow cook a pork shoulder (bone in), for 6 hours on Wednesday - freeze it - then slow cook it for another 2 hours at the camp on Sunday? Would this affect how it fell off the bone?
I'd prefer not to slow cook the entire time I am camping, so it would be helpful to do some prep beforehand.
You should re-post this in the Home Cooking board. That being said, Why not just cook it entirely and re-heat. It will still be good on Sunday as long as it's stored properly. For what it's worth, I have had pulled pork that was frozen and re-heated and did not like it, the texture was dry and stringy.
are you suggesting par-cooking? that's generally not safe with meat. cook it all the way and freeze if you want, then reheat gently in flavorful liquid at camp.
but honestly? you can cook it and not need to freeze if storing it only 4 days.
Why can't you cook it fully on Wednesday, shred it, add some sauce to it to moisten it, and then freeze it until you want to rewarm it with additional sauce on Sunday?