Pork Butt Question

[Sweetdaddy]

I have a catering gig next Sunday and will be serving pulled pork. I have very little experience with smoking pork butt, what I plan to do is smoke the pork Saturday, pull it at 195 and wrap in heavy foil, and refrigerate. Sunday, I will arrive at the gig around 10am, with a scheduled serving time at 5pm. I'm hoping the pork will be good and hot and ready to pull by 4pm. Does this sound like a good plan or does anybody have a better sugestion.

[Michiana Mark]

Sounds like a plan to me, ought to work ok. Are you serving with sauce already mixed in or naked? If serving with sauce, you can pull the night before, sauce, refrigerate, and reheat the next day. All the hard work is done, you can kick back and answer all the ?????????????????:)

[Sweetdaddy]

Thanks Mark,
I'm serving it with my homemade sauce. I thought I would wait and pull at the gig, people love to see you slice brisket and pull the pork at these functions. Thanks for the reply.
Sweet

[Papa Tom]

Ditto on people loving to watch you try to get your fingers.