Sunday night I'm going to put a pork shoulder on so it's ready for lunch Monday. I have the week off and thought i'd have pulled pork sammies for lunch each day of the week. Also going to make some home made 'slaw for the first time ever!
Now, I have a vacuum sealer and the bags/rolls.
Should I pull it all and then vac 4 pulled portions for the week or pull enough for lunch Monday then separate the rest into 4 portions then vac them down?
Either way I'm going to reheat in boiling water in the vacc'd bags.
Also, would you recommend freezing maybe Thursdays/Fridays? or fridge totally fine for the week?
~Kev