Pulled pork is great for feeding a crowd, but if you don’t plan to serve it all at once you can cook the pork, shred it, and then freeze some of it to use later. I love pulled pork sandwiches, but the shredded pork is also great for enchiladas, tacos, or tossed into some tomato sauce and served with pasta. In other words, it’s versatile!
You can make the pork and the coleslaw ahead of time. Keep the shredded pork in the fridge or freezer and when ready to serve either warm it up with some sauce on the stove or pop it into a slow cooker to warm (if frozen let it thaw before warming). You can prep all of the components for the slaw ahead of time (up to one day in advance), but keep the vegetables separate from the dressing in the fridge until you are ready to serve it. Otherwise, the slaw will get soggy and lose it’s crunch.
Find it online: https://www.girlgonegourmet.com/pulled-pork-sandwiches/