[Pipin' Pig]

Here are some updated pics from the cook. This is after resting 2+hours. Obviously I should have checked a couple of times during the night as I think we have an over cook (for texture anyway).

Could not get the flat to slice and it shredded instead. The point pulled like a pork shoulder so I went ahead and did that and separated the fat. Here are a couple shots of the shredded flat and the pulled point.

It was very tender and moist. Guess it just broke down too far. I had hopped to cube the point and make my first crack at burnt ends but something to look forward to next time.