Yum. That looks great.

I'm just realizing the downside of cooking a 17 pound pork shoulder for pulled pork. You actually have to pull 17 pounds of pork when it's done. This was mostly done in the oven; my Weber kettle has a tough time maintaining temperature unattended when it's below 0F outside.



The "keep" pile is on the right. The other pile looks big mostly because of the bones and skin.

Last edited by bridgman; 01/31/11 01:06 AM.
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