Bought two boneless pork shoulder butts at Costco.
Seasoned up with OO rub, garlic salt, black pepper, smoked paprika, onion powder.
Into the Bradley for a long smoke/cook with hickory at 220*.
After 8 hrs. smoke/cook. Here is one of them.
I cut each in half and double foil wrap and then into a large roaster.
Into the oven at 240*. 1 and 1/2 c water in the bottom of the roaster.
I chop the bark and mix well with the pulled pork. Lots of good juice in the foil--save for warm-ups.
You can then plate with whatever you desire. Two of my favorites are beans and greens, both home cooked and a nice salad on the side. Oh did I mention? I usually have a glass of red Cabernet wine with the meal.
Warms the tummy these cold nights.