Smoking pork shoulder day ahead of time

use the handy search tool above. I just asked this question a few weeks ago. basically it was awesome the next day.cooked it on friday ,pulled and wrapped in a foil pan. reheated in a crock pot. make sure to save the dripping as an Au Jus to heat in the crockpot or just use BBQ sauce. there are a couple of finishing sauces that are excellent. search for Chef JimmyJ finishing sauce

Absolutely Smoke it on friday if you wish. Smoke it, Pull it and Bag it. Let it cool for a bit then into the refer until Saturday. If you are using a drip pan save and de-fat the drippings. On Sat about an hour or so before you wish to eat put the Pork, drippings and 1Cup of Finishing Sauce, in your Crock Pot and heat on High until it gets to at least 165 or a simmer adding enough Finishing Sauce or Apple Juice until the meat is moist but not swimming. At this point turn the cooker down to warm and hold for service. If you like a Carolina style Tangy Finishing Sauce here is a Recipe you may enjoy. If you like a finishing sauce on the Sweet side do a search my Foiling Juice it is great on Ribs and Pulled Pork..JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

The process Chef Jimmy has discribed is the best. The only thing I would add is the need to get the product through the Temperature Danger Zone (40-140) as fast as possible.

Cooling I will put about 2# of pulled pork in a 1 gallon ziplock type bag. Spread the meat out in the bag for even cooling. Then place the product in a freezer or fridge to get it below 40 in a couple hours.

Reheating you will need to be above 165 in

I agree with most of the above, except I like to reheat by spreading the meat out shallowly in a covered large pan at low temperature in an oven rather than a crock-pot.
It heats more evenly that way and without fuss.

~Martin

Good morning Daddydrj! Yes you can smoke it the day before and reheat per the suggestions above. The rule of thumb is 1.5 to 2 hours per pound and add the resting time into the total time. 

Someone mentioned the need to get the temp of the meat from 40* to 140* in 4 hours. This is from the SMF Food Safety Forum: [color= rgb(70, 70, 70)]It is important for your Safety, that any Meats that have been Punctured, Probed, Injected or Ground be cooked or smoked at a temperature, typically 225*F or greater, that gets the Internal Temperature of the meat from 40*F to 140*F in 4 Hours or less...Frequently called the 40 to 140 in 4 Rule. [/color]

You don't have to worry about the 40 to 140 in 4 rule if you are NOT puncturing, probing, injecting or grinding the meat and are smoking at a 225* F or greater temperature. I don't insert my temperature probe in the meat until after the 4 hour mark. 

I see you are new to the forum. Would ask that you head over to Roll Call and introduce yourself so we can give you a proper SMF Welcome? 

While you're at it would you please update your profile with a location? It helps to know where people are when answering questions. 

Good luck!