Hi, a while ago I cooked a whole pork shoulder in the oven in a Dutch oven at 200 fahrenheit for about 17 hours and it was the most delicious and moist thing ever. I now want to make another one exactly the same but take it to our in-laws (cooking it there is not an option as their oven does not go low enough and it will dry out). The question is, how to reheat? I'm not talking leftovers but the whole shoulder.
The plan is:
1. Begin cooking it Thursday evening, ready Friday afternoon.
2. Travel to in-laws Friday night
3. Serve on Sunday (so 2 days afterwards).
How to reheat it in order to retain the beautiful tenderness and moisture? Is that even possible?
I believe keeping warm for 2 days is not an option, is it? I have a pressure cooker with a "keep" warm function that maintains temperature to about 140fahrenheit.
If I can't keep it warm for two days then should I use the keep warm function to reheat or would it be better to reheat in the Dutch oven at very low heat in the oven?
This cut has the blade bone in and is tied with butcher string to keep everything nice and snug.
I know this isn't strictly BBQ but if anyone knows the answer it will be someone from this community! Any advice greatly appreciated.
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