AgsMnn said:
Just cooked a lot of fajitas for my wife's teachers at school for their end of year. I cooked way too much. But we vacuum sealed the leftovers and use them later during during all stars.
Vacuum sealing is a great way to precook meat for large groups. Cook it a day or 2 ahead of time, slice, pull etc and then vacuum seal. Refrigerate and then take your propane burner and boiling pot and reheat in boiling water. Keeps all the moisture.
I just did this a few weeks ago with pulled pork for about 40 people. 18lbs took about 30 minutes to reheat at full boil.
Works the same if frozen too like you mention.
Learned that trick from a buddy that was doing it for a catered wedding with brisket and chicken.
It's a great way to have meals during the week too when times are busy. I've even started vacuum sealing leftover sides for personal use.