Dry rub applied on Thursday, three days before cooking day.
Date: June 5, 2011
Modifications: None, actually
Time to table: 20 minutes dry rub prep, 10 hours on cooking day
Servings: A LOT, we fed eleven adults and still had about six cups of leftover pulled pork.
Notes: I love, love, love pulled pork and this was a really fun recipe to make. Like the original recipe says it gives you an excuse to hang out by the grill all day. Don’t start drinking too early or you’ll screw up the pork by forgetting to do something.
Adding more charcoal, I added 5-10 briquettes every hour or so.