Did pulled pork this weekend. Here’s the method I’ve perfected over the past 10 years...
When I smoke pork shoulders, I fill the smoker (22” Weber Smokey Mountain).
4 boneless butts from Costco - 36# uncooked. Ended up with ~19# cooked. We put it into quart size freezer bags - 2# per bag. Then we pull a bag at a time out of the freezer as we want more.
Marinade for 2 days in a mixture of apple juice, sugar, salt, and Worcestershire... then rub and let sit for 1 more day.
Smoke it for as long as the smoker will maintain temp (9 hours this time). Then wrap each butt in 2 layers of foil and add about 1/4 cup ACV.
They all go into the oven over night at 190. Oven off at 8:00 and let it all sit closed up. At 1:00 we started pulling.
First dump the juice from each shoulder into a large measuring cup and put it in the fridge so it’ll separate. After the fat is separated, spoon it off into the trash and dump the liquid back into the pork after it’s all pulled.
Bag it up, making sure to squeeze out as much air as possible.... then into the freezer. The extra juice makes the pork freeze solid. You can’t tell any difference between fresh and previously frozen.
We will typically go through ~2 bags a month. Each time we start getting low, we do another batch.