Anyways, where did I put that picture. Porcupine... pork... ahh, here we go.
5 hour cooking time for a 2-1/2 pound shoulder roast. Must have peeked too many times. I was having trouble with the probe near the end, seemed like it got stuck at 190F after I unplugged then re-plugged it, so I gave it another ~20 minutes after reaching 190F.
The pork pulled apart pretty easily but maybe another 20 minutes in the oven would have been ideal. I'm a bit new to this "pulling pork" thing (unlike Peter, apparently
) so while I was enjoying the first of the Pulled Pork on a Bun the dogs were finishing off the last of the Pulled Pork on the Floor.
Anyways, I get the stuff on the plate, dogs get the stuff in the foil, and I'm not sure what to do with the stuff in the pan 'cause it'll probably coat and kill my septic tank. Best idea so far is to take it outside and use it for pork-scented patio torches
