I'm not quite the expert yet, but this is my 3rd time doing a pork roast in my SRG. All three times were for pulled pork.
This go around I injected it with apple cider, vinegar, and brown sugar. The mop is a mixture of mustard, honey, beer, sugar, and spices. This picture is after being on low for 2hrs. Temp is 168° and the bark is looking great! About to turn to high for the rest of the cook to bring it to 205°, then FTC before pulling it. Inlaws are on their way!!
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