Question: I have an 11 pound pork loin (whole, boneless)?


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Answer #1:

Cut it into smaller portions and then it won't take as long on the grill, but yes you can cook the day before and then reheat it. Just remember not to over cook it.

Answer #2:

you could cut in 3rds. put in the crock pot with whatever marinade or spices you want. Let it cook overnight and basically it is hassle free and ready to go when you are

Answer #3:

I'd marinate it for 3 or 4 hours, then roast it to medium rare if you plan to reheat it. I wouldn't bother with reheating, just roast it to medium, chill it overnight then slice it about 1/2 in thick and serve it up cold or room temp with a good mustard and some pickle and a selection of hearty breads (rye, wholemeal, maybe an onion or dill loaf) for build it yourself sandwiches. Some good beer and lots of crisps and you're good to go.

Answer #4:

I would make pulled pork in advance and put it into tinfoil containers with covers and reheat a couple at a time if needed.

Answer #5:

First cut this thing into about 3 pieces. Easier to handle and cooks faster. And yes you can cook it now. It will slice real nice once you have cooled it over night too. I have one marinating now. lol No kidding.





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