Now getting up at 6 AM to start making dinner is not for everyone, so I just stayed up. 🙂 I set up the Weber with a really long fuse and three big chunks of apple wood and filled the drip pan with water. After it was all preheated to 230 ish degrees I carefully put the pork on. Yay…smoking away! Time for bed.
After about 12 hours my chunk of flesh is ready. When I stuck the probe in to check the temp it was like gliding into softened butter, somewhere around 200 degrees. Take it off and cover and let rest as long as you can hold out or until it is almost time to eat. Pull the bone out and shred, pull or chop all the pork, fat and bark.
I served it with some Sweet Baby Rays I diluted with a little vinegar and beer, homemade coleslaw and white bread. Some crispy, smokey bark bits, juicy meat and that acidity from the sauce it was so delicious.The leftovers will make great enchiladas I’m thinking!