Easter pulled pork

Decided to serve pulled pork for Easter. Did a 10 pound butt following an Adam Perry Lang recipe, which is based on a Chris Lilly recipe.

Took all my will power not to peak until 130F, here's what I saw.View attachment 2029

Continued to hold the cooker at 250, until internal temp reached 160F. Then was ready to wrap.View attachment 2030

Went until IT was 193, then pulled and wrapped and let rest in the cooler for an hour. Then covered in sauce and back on the grill for another 45 mins.

View attachment 2031

13 hours later, had the most tender pulled pork I have cooked yet. View attachment 2032


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Looks like a winner to me. Nice work Stone.

Make a plan, stick to the plan. It's what I'm learning

Looks great

Interesting method of resting then putting it back on with sauce. I can't recall ever seeing that done before.

It sure looks nice and moist, Stone. YUM!