Would this work?

[Tinks]

This is the first Chrismas lunch I've ever made and I'm a bit freaked out by it all tbh. DH's family take every opportunity to bag me out, I don't want them to make any comments about the food. Usually I get 'oh don't worry we don't mind tough meat" or "oh well you did try but...." I want it to be PERFECT so they don't have any opportunity to complain!

I'm cooking roast pork. I was supposed to be cooking it in the BBQ on Christmas morning but DH hasn't got off his butt and organised the damn thing, it's still at my parents place since we went caming at Easter. My oven isn't big enough to cook that and all the other things I'm cooking on Saturday.

Soooo......I thought I could cook the pork at work on Thursday, we have an industrial oven exactly like the ones they cook the chooks in at Safeway and it cooks roasts beautifully. Do you think it would be OK to cook it on Thursday and reheat it on Saturday? Of course the crackle wouldn't survive but I've never been able to do crackling properly anyway.

Do you think the pork would reheat successfully on Saturday or should I just cook it in the oven on Christmas morning?

Also what is the best way to reheat it?

[Visitor7]

If you're having a hot lunch, then I would think cooking it on the day would be best. Is it possible to get the bbq back in time? Or do you have a slow cooker?
ETA: no idea how to reheat pork though.