Pork Shoulder - What would you do?

[Murphy's Law]

My local King Soopers (Kroger) had pork shoulder for buy 1 get 1 free, so looks like I'm having some pulled pork this weekend! But I'm conflicted, should I cook one and freeze one whole, or cook them both and freeze them in meal-sized portions? I have a vac sealer and sous vide (which does a great job or reheating!).

I can also give some away to friends and family.

I'm leaning toward cooking them both but wanted to see what you experts think?!

 

[Like Smoke]

I am not an expert, but if they both fit nicely on your Pro I would do them both at the same time. I see you have a vac sealer so there should be no problem on storage. My problem doing a couple of things at the same time, is making sure I have enough freezer space.
Good Smoking

 

[ctufieldops]

Not unlike "Like Smoke", I would do them both and portion and vac seal the remainder. The Sous Vide process would keep things moist for sure when you are ready to re-heat.

 

[Timmy]

Fixem both. Do them both different flavors. Then you can eat some of both. Then portion them out and vac seal. I do this all the time mainly with chicken and ribs.

 

[RayClem]

Because pulled pork is cooked low and slow to a high internal temperature (over 200F), it is forgiving both when cooked and when reheated. It will take more pellets to cook two butts at the same time as there will be more moisture to evaporate and more fat to liquify, but as long as you leave some space between the two pieces of meat, the cook time for two or more will be similar to cooking one. Cooking both at the same time will conserve your time.

Once sealed in vacuum bags, the leftover portions will last a very long time in a good freezer. You can reheat them in a sous vide circulator, a slow cooker, or even in a pot of water on the stove heated to simmer (not boiling). The pulled pork should emerge from the bag just as tasty as it went in.

If you have never done pork butts before, I suggest smoking them low and slow for several hours until they hit the stall around 160-170F. Then wrap them tightly in foil until they get to around 203-205F. That will give you lots of juices when they are unwrapped. Be sure to let them rest a while after removing from the heat before you unwrap them.