24th Q / Part II: HNF 5H Pork Shoulder Roast [w/ pr0n]

So this is my first time I used a boneless pork shoulder roast without speck with a weight of 10.44 lbs:



It was nice and fatty with an rather unexpected backside





I didn't trim anything, rubbed it with our usual pork rub and put it on the lower grate of my WSM



It took about 3 hours to reach IT 165°F, which was the point when I foiled it with quite some apple juice



I took it to 207°F, which was reached after 5 hours (Maverick shows 1:58 counting up, because the first 3 hours were on countdown)



HNF means all my WSM could give with all intakes fully opened, and I didn't really care to check the temp at all, I just let it go where it wanted to:





Pork shoulder roast after resting in cooler





Then it got all pulled





The new batch of apple cider vinegar based pork sauce I prepared yesterday evening



Self made pita bread made by my wife



And here we go with the best pulled pork sandwiches I ever had







What can I say, it was a fantastic meal! Here the last shot showing a special edition of apple cider vinegar only available a short time of the year, the vinegar based sauce and the yield of pulled pork to go into the fridge:

And WOW again, no idea why this one got so much better than my previous porks, but it is absolutely stunning. Had another couple of pulled pork sandwiches with pita bread for lunch, and just pulled pork baguettes:



It may not look that special, but it was to die for (again)! :smile: