My sister is graduating this Friday and we are having a party at my mom's on Sunday. What would be the best method for pulled pork sandwiches? I am thinking of cooking it Thursday while at work (I have a 30" MES and the wife will be at home).

1. Prepare as usual...cook, pull, refrigerate and slowly re-warm Sunday
2. Cook to 170-ish....place in refrigerator, finish cooking on Sunday to 195*-200* and then pull
3. Cook as normal but pull it apart on Sunday (warm or cold?)
4. Other???

If you are going to cook it beforehand generally I would say.

Cook it and pull it like normal when it's had enough time to rest.

Put it in a foil pan and cover in fridge.

When time to serve splash some vinegar, broth, moisture on it and warm in a low oven until it's over 145 or so.

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That.

I've had very good luck with smoking the pork shoulders for about eight hours or so, then straight into the freezer after loosening the foil a little. If you want them ready at lunch time, stick them in the oven (still frozen) around nine or ten p.m. the night before with the oven set around 170 or so. When you wake up in the morning, you can increase the oven temperature as needed. This gives them time to slowly thaw, heat up and finish cooking. You'll also have time to let them rest after they are ready.

You can also fit two shoulder in an eighteen quart roaster oven and accomplish the same thing. Then you can pull shoulders apart right in the roaster oven and keep it warm while serving sandwiches.

So did you cook it fully before freezing?

Cook to pulling temp. Let cool. Wrap and refrigerate. Keep in foil and heat on 250 oven till warm. Pull.

Done this many times and works great.

Best way I have found is to cook and pull it like you normally would. Vacuum seal it and refrigerate. When you get ready to eat, throw the vacuumed packed bag in a pot of boiling water. Heat up for 15 to 20 minutes and serve. Works great. Keeps it moist and is easy to heat up with little mess.

When I freeze mine they are probably hot enough to eat, but they haven't cooked long enough to pull apart. I vacuum seal the leftovers but save enough pork to make absolutely terrific breakfast tacos for a week or so.