I am wondering I want to do pull pork next weekend with my new double barrel but with it still being a learning experence for me I still have to watch it more then my old one. What am wondering is if I want to have pulled pork done for about Sunday afternoon for the NASCAR race can I cook my shoulder on Saturday and pull it that night and put in the the fridge till the next day. Then the next day pull it out and let it get to room temp and then put in the pan for the finishing sause and warm it up in there?
The other reason I am asking this is becuase from our hog I have about a 16lb one in the freezer and for that one I would like to put it up when I get home from bowling on Friday night have it pulled on Satruday night and get a good nights rest for when the family would come over that Sunday.
The other reason I am asking this is becuase from our hog I have about a 16lb one in the freezer and for that one I would like to put it up when I get home from bowling on Friday night have it pulled on Satruday night and get a good nights rest for when the family would come over that Sunday.
