big crowd

doncarl

Planning a big crowd over for Sunday afternoon BBQ.  Have 5 8lb pork shoulders to cook.  I am planning on cooking them Friday starting about 6am and taking them off sometime Friday night.  Thought I would FTC them on Friday night and pull them Saturday night (Sunday will be lots of other prep going on).  My plan is to put them in sauce Saturday night and heat the BBQ up before the crowd arrives around 3pm on Sunday.  What do you think?   Is it a mistake to cook the pork on Friday for a Sunday serving?
Any scheduling suggestions would be greatly appreciated

tarheelmatt

I cook on Sundays and serve on Monday all the time for work.  

I cook, chop/pull, and place in ziplock bags.  I pour 1 part sauce and 1 part apple cider vinegar over the bag (along with some rub) to get flavor to all parts.  

I then warm the Q in a crock pot the next day.  

WeberWho

24 hours I think will be too long to FTC plus it's easier to pull when still warm. I'd take tarheelmatt suggestion with the ziplock bags or foodsaver bags and warm up when needed

tarheelmatt

WeberWho said:

24 hours I think will be too long to FTC plus it's easier to pull when still warm. I'd take tarheelmatt suggestion with the ziplock bags or foodsaver bags and warm up when needed

You brought up a major point of a 24hr FTC.  I wouldn't recommend that either.