Freezing meat before or after cooking?
What would you do? I picked up the 2-pack of pork shoulders from Costco for smoking and turning into pulled pork. Would I be better off smoking both now and freezing 1 of them to pull and consume later, or freezing it raw? The total pack is about 7.5lbs which I'm guessing will yield about 4lbs of cooked meat. Short of hosting an RFD bbq, my little family won't go through that much pulled pork in time.