hey, all - here's my situations. suggestions and ideas are always welcome. we're having an office potluck this coming thursday (the 23rd) and i've been tapped to bring pulled pork barbecue. i bought a 6.7 lb butt section of pork shoulder and will use RIVET'S awesome finishing sauce. questions: would i be better off waiting until wednesday night and doing this starting at about 1800), or should i do it here tonight and then ziplock/vacuum/seal the pulled meat in sauce and then freeze it until thursday morning, putting it in a crock pot that morning to heat up? there are only 10 folks in the office, so that's about half a pound apiece - or should i assume shrinkage/loss of weight and get another one, - say a picnic shoulder? one of the staff offered to bring the slaw, but it's planned to be the mayo slaw. is this going to be OK to serve with PPB on buns? answers to these questions and any other advice or thoughts are of course welcome. i've never done one for anyone besides family, so this will be new territory for me. when i start the smoke, i'll open up another thread with q-view.