So I am going to make puled pork for the second time but this time for a crowd. Last time it was one shoulder in the Weber Kettle for about 4 hours. How much longer do you think 2 shoulders will take? And what sides would you recommend? I already plan to have 'slaw for topping the sandwiches. Obligatory pics of last times success.

ummmmmmmm looks good man

It usually takes 1.5 hours per pound, depending on what temp you are taking the meat to.

I try and cook at 225 - 240 degrees. I double foil when the meat reaches 165 degrees and try and take it to 200 - 205 degrees.
Then I wrap it in several old towels and put in an ice chest for at least 45 minutes. Then pull and serve.

Good luck! This is making me hungry.

As long as they are 2 pieces of meat, and not one that is twice the size it shouldnt take any longer. Personaly I dont think 4 hours is long enough to make pulled pork, looks like choped pork to me

I tried pulled pork a couple times and was never happy with it till I took the time to do it right and cook it till it is literaly falling apart. Put the whole thing in a bowl and stir with a spoon you will see what i mean, no knife needed.

I do mine around 8 hours in a cooking bag with liquid smoke. The bone should fall out.

I did do chopped with it last time for convenience. Since I don't have a true smoker it cooks at around 350 degrees. Between the smoke ring, the the bone falling out and the North Carolina style vinegar sauce it didn't last long Yes it will be 2 pieces of meat no one piece doubled in size.

I smoke mine at a much lower temp, around 250. Takes about 14 hours for a 8 lb butt. But when it is finished, it's all worth it. I always cook a couple extra for leftovers. Some of teh most meat I know of. Enchiladas, tacos, nachos, jumbalaya, hell I've even put them in crescent roll pouches. Of course you can just heat it up and make a sandwich too.

I also smoke on a Weber kettle when just doing a purk butt or 2. Try building the fire on just one edge and you should be able to get the fire down to 300 or lower. I've been able to get mine to 275, but I'm afraid to let it go much lower for heaf of it going out completely. I generally check it once every 45 minutes. I alternate and drop on a handful of unlit charcoal one time and a handful of soaked wood chips the next. That should get you out to about 6 or 7 hours to 190 degree meat.

A few days ago my wife had me put a pork butt on the Weber gasser with a big chunk of wood on there. The pork was to one side and not directly over the heat. Also it was in a foil pan. We only had it on the Weber for probably 45 minutes or so at about 375 while it smoked.

Then she put it in a crock pot on high for another hour or so and that thing was great!

You cooked a hole pork but for a total of 1 hour and 45 minutes and it was good?

You like rare pork?

I don't think it was a very large pork but. And I guess in hindsight I was picking at it the whole time it was cooking in the crock pot, which meant I was pealing off some of the outside done part. I guess it may have been in the crock pot a little longer than an hour. I know it was real good for no more work than was put into it.

Holy smokes pulled pork goodness !!!!

Awesome

looks good!

I do mine the Hawaiian way, some rock salt and wrapped in ti and banana leaves. 1.5 hrs per pound

That cole slaw on the top of the pork is the cat's meow. I usually give the shoulder about 4 hours of good smoke and then wrap it good, put it in a big pan. Then it's into the oven at 190 degrees for about 12 hours. Perfecto!

Try using your pan jusices to delute store bought BBQ sauce, adding vinegar, and red pepper.

This post got me to put a butt on the big green egg this weekend. I haven't done that in a while. Outstanding eats.

I cooked 4 lb pork tenderloin for pulled pork this weekend.. it was awsome, but cant believe I let my folks keep the left overs

Great idea. I have a separater that has a spout on the bottom that I use to separate the oil from the broth and pour it over the pulled pork or brisket. I'll add it to my sauce now. Thanks for the tip, Bill! Stubbs is the base for my sauce, I add apple cidar vinegar, catsup, and Woody's Cookin Sauce and a couple of other things for a semi sweet southern sauce. You sir are a genius!