Suggestions for Reheating After a 3 Day delay

I got volunteered to smoke about 4 or 5 butts for an RV camp out dinner.
We leave home on a Wednesday and the dinner isn't until that Saturday late afternoon.
I want to cook the meat a couple of days before we leave because I can't take the smoker to the park.
I don't have an oven in the RV and 4 butts are probably to much for any pot I have to use the hot water method.
I normally like cook the butts to 190* IT for slicing but can take them to 200*+ if I have to for pulling.
How do I store the cooked meat (freeze vs refrigerate) after it's done and then heat it for serving at the camp ground?

Thanks. It looks like it'll be pulled, vac packed, and frozen in 2# batches as recommended. I bought some of the Food Saver pleated rolls in case I decide to keep one whole so I can have some sliced in the mix also to see how it goes and because I prefer sliced.
Unless someone recommends different, I'll leave any sauce until after the reheat. That way those who want it and those who don't will be OK with it. (I hope)
I still have a remote possibility that I can get someone to tow the smoker to the park. That way I can smoke it onsite like I prefer.