Hey all,
With the big game coming up this weekend, my girl and I are headed to her folks house for a party they host. We are in Baltimore, and they are on the Eastern Shore, so it's going to be like a 2.5 hour drive, and we are going to get in Saturday afternoon - meaning the only time I'll be with my cooker is going to be Friday night, and Saturday morning before we leave. I was going to do something really simple and crowd pleasing, like Pork BBQ sliders. My question is this, with the game being Sunday night, is it possible to cook the Pork Shoulder Friday night/Saturday morning, keep it fresh, maybe braise it Sunday for a little (?), and then pull it and construct the sliders for the game, while still having it taste as good as it normally would? Thanks for the
With the big game coming up this weekend, my girl and I are headed to her folks house for a party they host. We are in Baltimore, and they are on the Eastern Shore, so it's going to be like a 2.5 hour drive, and we are going to get in Saturday afternoon - meaning the only time I'll be with my cooker is going to be Friday night, and Saturday morning before we leave. I was going to do something really simple and crowd pleasing, like Pork BBQ sliders. My question is this, with the game being Sunday night, is it possible to cook the Pork Shoulder Friday night/Saturday morning, keep it fresh, maybe braise it Sunday for a little (?), and then pull it and construct the sliders for the game, while still having it taste as good as it normally would? Thanks for the
