My church youth group is coming over Sunday afternoon for swimming/skiing etc. I was going to serve pulled pork. However, I just snapped that we are going to be away Saturday evening and night. Therefore, I plan to put the pork on Friday and take it off sometime Sat afternoon.
I have read threads about this before, but I want to make sure I have the consensus. I go ahead and pull all the pork while it is still hot, put in ziplocks and refrigerate until Sunday. Correct? Any suggestions for re-heating?
Also, is there any difference in cooking between a butt and a picnic shoulder? In order to get as much on my XL as possible I was thinking of doing maybe three picnics and one butt. Since the picnic is taller it has more meat for the same amount of grill space. I have yet to do a picnic. I assume just use the same method and pull at around 198 to 200. Any downside to doing picnics?
Thanks in advance!
League City, TX