I freeze them in water, in two-gallon zipper bags. Done that way they will keep for at least a year.
I like to put em in the slow cooker with a bunch of veggies and roast until the meat just starts to fall off the bones.
Sometimes I'll roast for not quite that long, then toss em into a hot BBQ, slather with a KC style sweet sauce.
Leave in until the sauce starts to carmelize, then pull and devour.
