The barbecue sauce can be prepared months ahead and frozen, or several days ahead and refrigerated, as noted in the recipe. Make the ice cream at least several days ahead and freeze in an airtight container. The pork can be roasted or grilled up to three days in advance and refrigerated, allowing at least four hours extra time for the initial rub. Alternately, it can be rubbed the night before, refrigerated and cooked the day of the event. The four-bean salad is best if prepared at least one day ahead and refrigerated. Make the potato salad and coleslaw one day ahead and refrigerate.

In the morning, make the peach crisp and keep at room temperature. If roasting or grilling the pork from scratch, check the recipe for the time needed. If previously cooked, allow time to reheat in the barbecue sauce. About thirty minutes before guests arrive, remove the bean salad, potato salad, coleslaw and deviled eggs from the refrigerator and let come to room temperature. Place buns for the sandwiches in a basket lined with a napkin alongside of any desired sandwich condiments.

About twenty minutes before dessert, place the ice cream in the refrigerator to soften slightly before serving with the peach crisp. If most of the menu is prepared in advance as suggested, you can relax and enjoy the day.