I have a question about the recipe "Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit" from TasteFood. I am cooking for 8. Was thinking of getting a 5LB pork shoulder and prepare day ahead. Should I cook for 5 hours and then separate Confit and meet to put in fridge overnight? Then when I go to reheat should I reheat all of it together? If so, should I cover and how long do you think it will take to reheat the next day? Thank you!