I would make sure that all the meat is done a couple days ahead. That way if Mr. Murphy does show you have time to recover. If you do the pork ahead, keep it whole and reheat whole. This will keep the pork at it's best.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro