Hello all, I need some advice on the optimal method for smoking pulled pork a day in advance of consuming it. I am preparing it for lunch this coming Sunday. But due to Church in the morning, I am planning to smoke it on Saturday on the WSM. My typical method is to smoke it low until bark forms and then finish it in the oven. How should I store it on Saturday and prepare it on Sunday so that the meat's at its best? It will be served for tacos (carnitas). Once we return from church on Sunday, I plan to warm it for lunch.
Should I pull it apart on Saturday and refrigerate it? Or, pull it apart on Sunday?
Any tips/techniques for refrigerating it on Saturday?
Tips for warming the meat on Sunday afternoon?
Anything else I need to keep in mind. Thanks everyone! Happy Thanksgiving!!
Should I pull it apart on Saturday and refrigerate it? Or, pull it apart on Sunday?
Any tips/techniques for refrigerating it on Saturday?
Tips for warming the meat on Sunday afternoon?
Anything else I need to keep in mind. Thanks everyone! Happy Thanksgiving!!