Pulled Pork - Timing

Go for four and leave yourself a little fudge factor. Put them in a cooler wrapped in towels, They will stay  hot for hours. Pull them there and put on a show.

I would definitely go for early, they will hold for hours in a cooler. If you wait and they aren't done then you have a small hungry party staring at you and that can be a very uncomfortable feeling!

What they said.

Just make sure your pork stays over 140. If you have a remote thermometer you can leave the probe in to monitor. I would not sress too much over the 140 if the pork is done at 4:00 and you are serving at 7:30-8:00. If it drops below 140 reheat to 165 in less than 2hrs. In the HACCP food safety world you are doing more of a time verse temperature type hot holding. Just don't be below 140 for more than 4hrs. If you have leftovers place them in ziplock bags, l do 2# in a 1 gallon bag, and chill quickly to below 40. When you reheat bring it to 165 in less than 2hrs. I use a sauté pan and a bit of thin sauce when I reheat mine.