I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a buffet and I'd like to serve it as pulled pork, with separate crackling.
So, first question: when is it likely to need to come out of the freezer? 24 hours before cooking? Or 48, to be safe? It's pretty big.
And, second question: I'd normally do pulled pork for about 5 hours, but this is a larger joint than I've cooked before, and I'm wondering if I can cook it for perhaps 5 hours on the Friday, remove the crackling, then leave it in the fridge overnight, and put it BACK in the oven for another couple of hours on the Saturday. Is that hygeinic / healthy / possible? It'll do the crackling wonders but I'm thinking more about the meat.
Any other tips / advice appreciated, though bear in mind that unfortunately I can't leave it in the oven overnight since it's a temperamental old oven and I need to keep an eye on it :(