Put the foodsaver bags with the pork in hot water and slowly bring them up to serving temp.
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.
Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine