Good morning, I've been asked by my office mates to make a pulled pork shoulder and bring it in for lunch (8-10 people.) In order to do this, I'd have to cook the shoulder on a weekend and bring it in a day or two later and re-heat it. Trouble is, we don't have a stove or an oven in our break area. Just a microwave. The only real option would be to put it in a crock pot. So, I have a few questions regarding the viability of doing this and still having good food (and not overcooked mush.) 1. Has anyone done this with good results? 2. If I start with a 6-7 lb shoulder, pull it, bag it, and refrigerate it, how long at what setting ("Lo" or "Hi") should it re-heat at (best guess?) I'd be using a larger "casserole" size crock pot. 3. I've read several places that boiling a ziploc bag of PP works well; what about using one of those crock pot liner bags and putting some water UNDER it (just reaching for ideas here) 4. Should anything be added to the meat to re-heat it, or just prepare it like I was going to serve it for dinner, bag it, then re-heat? Thanks!