I'm making pulled pork for a BBQ tomorrow, and my plan is to do a double batch as I am planning on brining pulled pork to a potluck the week after next and I'm hoping for efficiency!
Would you all freeze the meat in the BBQ sauce, or on its own? If it makes the difference, the BBQ sauce is comprised of apple cider vinegar, mustard, ketchup, brown sugar and spices. It is very acidic. I think the BBQ sauce itself will be fine in the fridge that long as none of the ingredients are going to spoil in that amount of time. Would you all agree?
Thanks for the help, and cross your fingers for me, I've never done pulled pork before!