Planning to do some pulled shoulder pork on Monday. I intend to follow the recipe in Meatheads excellent book. Two questions tho'. The pork my wife got is in two chunks of about 2Kg each and boneless. Would I be right in thinking that they will not take as long to cook as one single piece? More importantly the ingredient list for the Memphis Dust mentions cups. Well, I have cups from small espresso cups up to tea cups the size of buckets almost!! A rough guide would be great as I have never done pulled pork before.
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Thickness determines cook time, so unless the with is shorter than the thickness the cook time will be just about as long as if it was one piece of meat.
Thanks for your help folks. Currently 2 1/2 hrs into the cook. I will report back as to the result. I found a jar of chilli pickled gherkins in the back of a cupboard, I reckon they will go great with pulled pork!
11 1/2 hours probably too low and slow and my bear claws had to work really hard to pull, so lesson learned. Apart from that it was great. The left overs when on to be mixed with beans. It worked for me!
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