I have been asked to provide pulled pork for 100 people for my son's wedding celebration. The pulled pork will be served as sliders and there will be tons of side dishes. I have never cooked for a group this size so I am seeking advice from those who have. First, how much pork will I need? I have a PBC and 2 Performers both with SNS and both with hover grills so I am hoping I have the capacity. I would think I could do 8-10 with my existing capacity. I also have a sous vide machine.
The butts will need to be ready for 5:30 PM serving. Could/should I sous vide and freeze ahead of time then thaw and smoke the day of? Could/should I cook them all ahead of time then freeze them and reheat the day of with sous vide? If I have the capacity could/should I just cook them all the day of with an early enough start to allow a 2 hour or so wrap and cambro?
I appreciate any advice and suggestions.
The butts will need to be ready for 5:30 PM serving. Could/should I sous vide and freeze ahead of time then thaw and smoke the day of? Could/should I cook them all ahead of time then freeze them and reheat the day of with sous vide? If I have the capacity could/should I just cook them all the day of with an early enough start to allow a 2 hour or so wrap and cambro?
I appreciate any advice and suggestions.
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