Like many of you, I'm known as the BBQ master in my family. I've been asked to do pulled pork for a nephew's wedding. I'm very close to this nephew and actually want to be at his wedding, not sweating over the WSM. I thought I'd get some advice from the WKC.
I told my nephew that I'm good at the BBQing but not into the fancy food set up for the reception, he'll have to have someone else for that. So that won't be on my shoulders. From what I've heard here, I'm thinking I can do the pork way in advance, vac seal it with my foodsaver and freeze it till I need it for the wedding. I can heat it up in boiling water and keep my wedding day work load to a minimum.
They're planning on 120 for the reception so I'm thinking of going with 80 pounds of untrimmed pork butt. Sound like a good number?
We can boil the vac-sealed pork, fluff it up a bit and put it in the trays with bbq sauce choices on the side. People here have said that pork done this way is impossible to tell apart from stuff that was smoke the same day. Do you agree with that?