Firstly, apologies for lurking for so long (a couple or three months
by now) without contributing - I am having great fun learning to
barbecue on my ECB (unmodified due to a mix of 20% ineptitude and 80%
lethargy). As you would probably expect, turkey legs, sausages and
pulled pork have been my greatest successes so far - haven't been
brave enough to tackle a brisket yet, but soon ... Anyway, once I
have experimented with sufficient success to be able to contribute I
will certainly do so. The only thing I can add so far is two quick
suggestions for leftover pulled pork - in a stir fry with noodles and
onions or use it in Nasi Goreng (one of our favourites).

Secondly, a big thank-you to everyone who contributes here on a
regular basis - I have learnt so much and really enjoyed some of the
discussions.

Now for the question - I have foolishly agreed to provide some cold
meats for my family this Boxing Day (yes, I am British for those who
did not guess it at the word "favourites") and now I am beginning to
doubt the wisdom of this offer. Long story short - I will need to cook
the weekend before Christmas (in cold, inevitably windy London
weather) and take it the following weekend chilled (or frozen). I want
to take sliced Pork and the question is - once I have cooked it to a
sufficient internal temperature (I reckon around 170-175?), would it
be better to leave it in one lump to cool and slice it chilled on the
day of eating, or slice it before chilling/freezing? BTW - I usually
get a boneless cut, if that makes a difference.

Appreciate your help and I hope to be able to help others here
eventually.