legend_018
Head Chef
Ok I'm trying to organize a fathers day dinner. I think I want to make pulled pork sandwiches. I have a couple questions or need the following cleared up.
I want to make sure it's known that this is a pork shoulder from a local farm. It's 4.5 lbs bone in and smoked. Everything is done at a local blood farm and I guess they choose to have it smoked.
1. Can I make this the day before and reheat for the party? Would there be any disadvantages to doing this? I know sometimes things can overcook a little when reheating.
2. I wanted to try to follow the recipe in this link. However, I don't think it was written for a smoked one? Should I cut the time in 1/2?
http://www.fieldtoforkfarm.com/recipes_and_book_recommendations
3. When it's time to make the sandwiches, should I mix the pulled pork with something? I'm guessing there not just going to want to have plain pulled pork sandwiches.
I hope these are not silly questions. I always get a little nervous before dinner party's. I'll also be poking around looking around for some tips on making a lot of corn bread. I usually only make one small loaf pan full and I switch between Jiffy brand and a recipe I have or had at one time.
I want to make sure it's known that this is a pork shoulder from a local farm. It's 4.5 lbs bone in and smoked. Everything is done at a local blood farm and I guess they choose to have it smoked.
1. Can I make this the day before and reheat for the party? Would there be any disadvantages to doing this? I know sometimes things can overcook a little when reheating.
2. I wanted to try to follow the recipe in this link. However, I don't think it was written for a smoked one? Should I cut the time in 1/2?
http://www.fieldtoforkfarm.com/recipes_and_book_recommendations
3. When it's time to make the sandwiches, should I mix the pulled pork with something? I'm guessing there not just going to want to have plain pulled pork sandwiches.
I hope these are not silly questions. I always get a little nervous before dinner party's. I'll also be poking around looking around for some tips on making a lot of corn bread. I usually only make one small loaf pan full and I switch between Jiffy brand and a recipe I have or had at one time.