Would it be ok to do pulled pork a day ahead and serve next day? I've searched the threads and found lots on pulled pork but not much on cooking now and serving later.
I got a 8 1/2 lb boston butt I want to either slow roast in oven or use slow cooker and prepare on Saturday to be served on Sunday for labor day party.
Which method would be better? From reading the threads I'm leaning towards using the slow cooker so it keeps the meat nice and juicy.
Also best way to reheat the pork, should I moisten with water or apple juice so it doesn't dry out. And finally I'd love ideas and recipes for a tasty homemade barbecue sauce and coleslaw.
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