Aloha all,
I've cooked it in the ground, and in the oven, but this is the first time I've done pulled pork in a Pit Barrel Cooker.
Hung an 8lb party ham
3 hours in it hit 131* internal
5.5 hours temp hit 160 and I pulled it out, removed the skin, added more rub and 1/2 cup beer while foiling it up tight. 2 hours on grill an it made 190*. Resting now for 15 minutes.
7.5 hours total and tada. Picture is horrible as it was shot under fluorescent lighting. Please forgive.
Should have used a lot more rub. Made sliders with King's Bakery sweet bread rolls and a wasabi aioli.
I have a lot to learn and will continue to visit here to learn from the masters.
side note: I put the skin in a toaster oven at 350* for 20 minutes and it came out perfectly crispy with a great smoked flavor. At least something came out perfect.