My wife volunteered my Egg cooking prowess for a double graduation party this weekend. Our son graduates this Thursday, and we are having a combined graduation party with his cousin on Sunday.
My wife when planning the party, suggested to others that I could make pulled pork for part of the meal. I've nailed most of everything I've done on the Egg, but haven't cooked in large quantities like this before.
The things that I'm concerned about are:
Multiple shoulder cooking. I have an XL and just got the Woo/AR combo so I will have the room. But I have never cooked 5 or 6 pork shoulders at once. Do I need to rotate them during the cook? Put the temp probe in the smaller of the shoulders?
Timing. The party is at a park where we have reserved a shelter. The food needs to be served by 3. Which means again I'll be doing another first with this cook, starting it late and letting it go overnight.
Timing (again), I plan on shredding the pork and having it served in tin trays. There will be no way to heat it at the park that I can think of. Am I to bring all 6 shoulders to the park and shred there right before serving?
Thanks for any tips and suggestions. I'm working myself up a little anxiety due to the unknowns and having people depend on this cook going well. I'm sure I'll have a few beers, relax and nail the cook. Can't wait to put the new rig to use! Cheers all!
XL and a Mini Max Egg in Cincinnati, Ohio