Reheating Pork Shoulder Question

I will be cooking for my company's Christmas BBQ to be served Monday. I will be serving BBQ pork, brisket, and turkey. Brisket and turkey can be cooked a lot faster than pork shoulder so I am considering the possibility of cooking the pork the day before.

I am not a believer in warmed over BBQ and am not sure about the results. Is there a way to cook the pork shoulder the day before and reheat it on the day it will be served without compromising the quality?

Should I cook it 80% the day before and then 20% on the day it's served? Should I cook it and pull it then reheat it the next day before serving? Should I just cook the butts, don't pull them, reheat them and then pull them? Should I just get my butt out of bed at 4am and start cooking all on the same day?

Thanks, brethren, for any help.

Thanks, Bandit!

Thanks, brethren!

OK, I have the butts sealed up. About how long does it take to reheat one when boiling it in the bag?

I cooked them today and will be serving them tomorrow. I vacuum sealed the butts, gave them an ice bath to cool them down, and put them in the fridge. Now, I need to reheat them in the morning.

Pitmaster T gave some great tips on dealing with the brisket, so I got that covered.