Hey,
So I recently tried to cook some pulled pork. It was very nice, but not quite the result I wanted. It was cooked and tender but not to the point it could be pulled.
I intend to have another go, probably next weekend. I'm only cooking a small-ish shoulder (there's only 4 of us) so it'll probably be about 1kg.
It would be great to know a temperature-to-cooking time-to-weight ratio for pulled pork - if there is such a science! My weber OTP's thermometer pretty much always tells me the heat gets to about 200-220 degrees C with my "usual" setup (two charcoal holders double-layered on one side; drip pan on the other) - but I have no idea if that's at the grill, at the indirect heat point, or simply in the roof of the lid.
So, I don't know how hot my weber is, I don't know how long to cook a 1kg shoulder for to get it to the point it can be pulled, I don't know whether cooking it at 120 (say) for five hours is the same as 150 (say) for four....
In short, some help would be welcome!
Cheers,
A.