OK, I've just decided that I need to perfect my Pulled Pork some more. Last time I made it (14 hours in the smoker) it was greeted with positive reviews, but I still think it lacked something. So my experimentation is your gain - I'm going to smoke an 8 pound pork shoulder using a new rub and finishing sauce recipe on the 27th, and we will have pulled pork sandwiches for lunch on the 28th. (I've already got my vacuum packing and reheating technique down) - I'll have enough to feed 16 or so people easily, so don't worry about eating if you forget to bring anything!
