THoey1963
somebody shut me the fark up.
Decided to try making a pull pork "Carnitas Style".
Image 1 shows the 5.88# Boston Butt and the ingredients.
Image 2 is the label showing the weight. Not sure why I added it.
Image 3 is the meat soaking in the marinade.
Planning on cooking this on the WSM and going to shoot for 250*ish. We normally eat Sunday dinner around 4 pm. I was thinking I could get my fire going around 5 am, throw it on before 6 am, and I am guessing it would be done and ready to wrap and put in the cooler between 1 and 2 pm? Does the time sound about right?
Image 1 shows the 5.88# Boston Butt and the ingredients.
Image 2 is the label showing the weight. Not sure why I added it.
Image 3 is the meat soaking in the marinade.
Planning on cooking this on the WSM and going to shoot for 250*ish. We normally eat Sunday dinner around 4 pm. I was thinking I could get my fire going around 5 am, throw it on before 6 am, and I am guessing it would be done and ready to wrap and put in the cooler between 1 and 2 pm? Does the time sound about right?