Reheating pork to cater question

I have been asked if I was interested in catering for my 20th high school class reunion. It is for the Sunday picnic with our families. Knowing that I will be at the class reunion on Saturday night and probably hitting a few beers I was thinking about cooking the pork on Friday and pulling it, then refrigerate it until Sunday morning. I have always cooked all night and served hot the next day. I know some of you cook it a day or two before you cater. How would you reheat it in a smoker? I know that about 5 butts will fit in a full size steam pan, I was thinking about pulling 5 butts to a pan and putting some apple juice in the bottom and refrigerating on Friday. Then on Sunday morning returning the pork to the pit at about 275 degrees sealing the pans with foil until it is hot again. What would you change about this plan? How long should I expect it to take to fully reheat the pork? Thanks for your help! Basing it on the 10 year reunion it was 150 adults and 50 children.

I normally don't put them in a full size pan but last fall I did 10 butts 7-8 lbs each for a lady and pulled them and put 5 butts of pulled pork in each pan.