TonyUK
TVWBB Guru
Hi Folks.
At the moment I've got a 6lb boneless rolled pork shoulder in the WSM.
The thing is, it won't be consumed until the 27th December at a friends get-together. I have to do it today because Xmas Day & Boxing Day are booked solid.
Once pulled, what is the best way to keep it so it doesn't dry out, & what is the best way to re-heat it two days later without it drying out? I don't want to freeze it.
Thanks for your advice in advance.
Have a very Merry Xmas Everyone.
At the moment I've got a 6lb boneless rolled pork shoulder in the WSM.
The thing is, it won't be consumed until the 27th December at a friends get-together. I have to do it today because Xmas Day & Boxing Day are booked solid.
Once pulled, what is the best way to keep it so it doesn't dry out, & what is the best way to re-heat it two days later without it drying out? I don't want to freeze it.
Thanks for your advice in advance.
Have a very Merry Xmas Everyone.