Shred the cooked meat, then combine it with some of the braising liquid in a Ziploc bag or freezer safe container. You can freeze the meat for 3 to 6 months. To defrost, put the frozen meat in the refrigerator overnight. You can then warm it in a saute pan on the stove or in the oven at 350 F, covered with foil. Add a little water to keep the meat moist while reheating.