Big meal, no clue what how to serve or prep

humbleprisoner

Hey guys, 

I was asked at the end of spring if I would be willing to cook for a wedding reception in August. They are providing me about 30-35lbs of Boston Butt to be cooked, and then have it served at the reception. I am unable to cook onsite, and will be about 3 hours away from the reception site. I guess my question is how do I properly prepare this meat for it to be cooked at the reception? Do I keep them in coolers, drive to the reception and pull there, or is the better choice to pull here in town, and then let them reheat it at the reception? 

If I do need to reheat, or let them reheat it at the church, can you guys suggest a way for me to advise them? I know it may not be as good as when it's served that day, but I have never pursued something at this scale yet in my cooking career. 

Any and all advice would be greatly appreciated! 

TexanOfTheNorth

A multi-hour ftc (4-5 hrs.) would be one option; pulling it at the venue.

If your going to pull before transport you will likely want to have some liquid to use when reheating it. I've never done it before but, I believe that a crock pot works well.

DaveRichardson

If you can pull at home and then immediately place in a tray or something oven safe and cover with plastic wrap to seal in moisture, then foil and towel wrap it for transport.  I'd keep it in the oven on warm (take off the plastic wrap) and add some apple juice and rub mix and fluff it after pulling out of the oven.  It'll be good to go from there.

I had to do this same style for a graduation party earlier this year at a church.  50 pounds of pulled pork for 140 people; worked great!

dldawes1

I always FTC whole butt(s) and pull when ready to serve. Have gone 5 hrs and meat was hot enough to burn fingers when pulling. Always moist, no different than right off the egg.

Never has failed me yet.

DieselkW

I had a couple of chickens ready about an hour before guests arrived yesterday, I just put them in one of those "free" Styrofoam coolers from Omaha Steaks. They were still steaming hot two hours later when I cut them up.

I would fill my cooler(s) with pork butt, they'll be hot and ready to prep for service when you get there.

johnkitchens

I would pull at the venue if possible. FTC should be fine until you are ready. 

humbleprisoner

Thanks for all the help guys, I appreciate this information. I will definitely take it into account the NEXT time I am asked to do this. The wedding party just cancelled the butts to go with a fried chicken meal instead. It is what it is eh?