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Found 1 result

  1. Geo
    I'm scheduled to cook 2 pork shoulders for a fundraiser in a couple weeks. In the past, I have always timed the cook so I could take it off the KK, let it sit for a while, pull it, and deliver it. That way it's as fresh as possible. This year, however, I have a conflict on the date of the fundraiser, so I'm wondering if it would work to cook it the day before, and have them reheat it just prior to the fundraiser. I presume that I should cook & pull it as usual, but I'm wondering how to best store and reheat the pulled pork. Any suggestions? Thanks for any suggestions
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