I've been tasked with cooking pulled pork for a big pot luck at work. Here is my quandary, and I ask for advice from some of you who might have done this before.
I need pulled pork ready about 11 am on Thurs the 28th. I work all week of course, from about 6am to 4. I really don't want to cook all night to prepare for this, since I have to work the next day and my job requires that I be awake and alert...
I thought perhaps I could cook it this weekend late, perhaps Monday. Leave it panned and unplugged. Put it in the oven early Thurs morning, get it hot, pull it, and put it into a pre heated Yeti cooler to stay hot till 11. I won't have access to an oven at work, but could use electric roasters to wark. I don't want it to be mush.
Lastly I could cook all night, pull it off the smoker, put it in the cooler to rest and pull at work. This would probably be the best option, but my old bones don't do all nighters as well as they used to.
Any ideas, comments would be appreciated.
I need pulled pork ready about 11 am on Thurs the 28th. I work all week of course, from about 6am to 4. I really don't want to cook all night to prepare for this, since I have to work the next day and my job requires that I be awake and alert...
I thought perhaps I could cook it this weekend late, perhaps Monday. Leave it panned and unplugged. Put it in the oven early Thurs morning, get it hot, pull it, and put it into a pre heated Yeti cooler to stay hot till 11. I won't have access to an oven at work, but could use electric roasters to wark. I don't want it to be mush.
Lastly I could cook all night, pull it off the smoker, put it in the cooler to rest and pull at work. This would probably be the best option, but my old bones don't do all nighters as well as they used to.
Any ideas, comments would be appreciated.