Pork

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 4 lb (1814g) pork shoulder, bone-in
• Onion, cut into long strips
• Water
• 1/4 cup dark brown sugar
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp cayenne pepper
• 1 tsp oregano (or thyme)
• 1 tsp cumin
• 1/4 cup honey
• 2 cup ketchup
• 1/3 cup white vinegar (or white balsamic vinegar, white wine vinegar, champagne vinegar, red wine vinegar)
• 1/4 cup corn syrup
• 1/4 cup molasses
• 2 tbsp Dijon mustard (or other mustard)
• 1 tsp Worcestershire sauce
• Hot sauce
• 1 tsp liquid smoke
• Bourbon
• Brioche bun

book_ribbon Instructions

1. Preheat the oven to 275 F.
2. In a bowl, combine 1/4 cup dark brown sugar, 2 tablespoons onion powder, 2 tablespoons garlic powder, 2 tablespoons smoked paprika, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon cayenne, 1 teaspoon oregano (or thyme), and 1 teaspoon cumin.
3. Put on gloves if desired and rub the spice mixture all over the 4 pound bone-in pork shoulder, massaging it to coat.
4. Slice onions into long strips following the grain. Place the onions in a Dutch oven and sautu00e9 briefly until they start to caramelize; do not cook them too long.
5. Set the rubbed pork shoulder on top of the onions fat side up. Add a little water to the bottom under the onions to keep things moist, then cover with the Dutch oven lid.
6. Roast covered at 275 F. Start checking after about 2 hours, but continue roasting until the pork is fork-tender; the cook progresses in the video to about 5u20136 hours total.
7. When the pork has cooked for about 5 hours and is nearing done, increase the oven temperature to 400 F, remove the cover, baste the pork with the pan juices, and return it to the oven uncovered for about another hour.
8. Remove the pork from the oven, tent lightly to keep warm, and let it rest a little. Drain the roasted onions and reserve the cooking juices (the video suggests saving/freezing them for later use).
9. Remove and discard the bone, then shred the pork into pieces.
10. Make the barbecue sauce: whisk together 1/4 cup honey, 2 cups ketchup, 1/3 cup white vinegar (white balsamic vinegar, white wine vinegar, champagne vinegar, or red wine vinegar may be used), 1/4 cup corn syrup, 1/4 cup molasses, 2 tablespoons Dijon mustard (or other mustard), 1 teaspoon Worcestershire sauce, 1/4 teaspoon cayenne, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, hot sauce to taste, and 1 teaspoon liquid smoke. Optionally add a small splash of bourbon; use very little liquid smoke and measure small amounts of bourbon if using.
11. Mix the shredded pork with the barbecue sauce to taste.
12. Assemble sandwiches by placing sauced pork on a brioche bun and topping with coleslaw and some of the roasted onions.

crowdsource Community Insights

This comes together fast, but most people who've made it trip over the eggs and the guanciale. People who cooked the guanciale without adding oil got crisp, rendered pieces and no extra grease. The big pitfall was adding raw egg straight into a hot pan, that often scrambled the sauce or left raw egg (a salmonella risk). Cooks who avoided trouble mixed only yolks or combined the eggs off the heat, then loosened the sauce with a splash of pasta water for a silky finish. If you want, finish with Pecorino Romano and plenty of cracked pepper.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Water, boiling
• 10 gram per litre of water salt
• Spaghettini
• Guanciale, cut into big chunks (or pancetta)
• Olive oil, good quality
• 2 egg, yolks only, beaten
• Parmesan, grated (or pecorino)
• Black pepper

book_ribbon Instructions

1. Bring water to a rolling boil.
2. Add salt to the boiling water at a ratio of 10 grams per litre of water.
3. Add the spaghettini to the boiling water and cook; it takes a good ten minutes. Stir occasionally and do not add oil.
4. If the pasta is still stiff after ten minutes, continue cooking another three or four minutes and check again.
5. While the pasta cooks, cut the guanciale into big chunks.
6. Heat a little good olive oil in a pan, then add the guanciale and cook until it renders fat; this is the beginning of the sauce.
7. If the pan produces too much fat and you do not want it, absorb a little of the fat from the pan and remove it.
8. If the guanciale or pan becomes too hot, turn off the heat under the guanciale to cool it down.
9. In a bowl, beat the two eggs (for two people); use only the yolks and beat them.
10. Add a bit of grated parmesan and abundant black pepper to the beaten yolks and stir to make the sauce. Do not add any cream. Do not add salt to this sauce because the guanciale is salty.
11. When the pasta is ready, transfer the pasta into the pan with the guanciale and let it cool slightly so it is not too hot.
12. Add the egg-parmesan-pepper mixture to the pasta off the direct heat and stir quickly to coat the pasta, using the residual heat to create a creamy sauce without scrambling the eggs.
13. Finish with additional parmesan or pecorino and a final touch of pepper, then serve.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 sliced bread, sliced 1 to 1.5 centimeters thick (or white bread, white sourdough, sandwich bread)
• Butter
• Mozzarella cheese, grated (or Swiss cheese)
• Salt, to taste
• Black pepper
• 1 clove garlic, minced
• 1/2 white onion
• Mushrooms, sliced (or shiitake mushrooms, portobello mushrooms)
• Ham
• Egg

book_ribbon Instructions

1. Choose sandwich bread about 1 to 1.5 centimeters thick per slice; use bakery sandwich bread, white bread, or white sourdough as desired.
2. Grate the cheese with a grater or microplane so it melts easily.
3. Smear the exterior sides of both slices of bread evenly with butter.
4. Assemble the basic grilled-cheese: place grated cheese between the two buttered exterior sides so the buttered sides will hit the pan.
5. Heat a frying pan over low to medium heat; do not add additional oil, butter, or grease to the pan.
6. Place the sandwich in the pan, cover with a lid that is smaller than the pan to provide some weight, and cook for a couple minutes.
7. Check the bottom for a golden, crusty brown; when achieved, flip the sandwich, cover again, and cook until the second side is golden and the cheese inside is meltedu2014peek inside slightly to confirm melt.
8. If using square bread, cut the finished sandwich diagonally before serving.
9. Mushroom toastie variant: heat a pan over medium heat and fry 1 clove minced garlic and half a white onion for about three minutes.
10. Add sliced mushrooms (for example shiitake or portobello), season with a little salt and black pepper, and slowly cook down until the mushrooms are about one third of their original volume.
11. Butter the exterior sides of two bread slices, assemble with the cooked mushrooms and a generous amount of grated cheese, then toast using the same covered, low-to-medium-heat method described above until the bread is golden and the cheese holds the filling together.
12. Egg, ham, and cheese variant: spread melted butter on the exterior of the bread, layer ham, add a large amount of grated cheese, and form a high well in the center of the cheese to hold an egg.
13. Reduce the heat a little for the egg-and-ham sandwich because it will take slightly longer to cook; toast covered until the bottom is golden and the egg has cooked to your liking, checking by peeking inside.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3/4 cup Brown sugar
• 6 tbsp Black pepper
• 1/4 cup Garlic powder
• 2 tbsp Ancho chili powder
• 2 tbsp Onion powder
• Salt, to taste
• 5-7 lb (2268-3175g) Pork shoulder, bone-in, scored
• Caribbean mustard (or regular mustard, Worcestershire sauce, apple juice)
• Apple cider
• Water
• Slider buns
• Coleslaw
• Pickles

book_ribbon Instructions

1. Score the pork shoulder by making several shallow incisions across the surface with a knife.
2. Spread a generous amount of Caribbean mustard over the entire pork shoulder, working it into the scored cuts and patting it to coat.
3. Apply the dry rub (brown sugar, black pepper, garlic powder, ancho chili powder, onion powder, and salt) all over the mustard-coated pork and pat it to adhere.
4. Preheat the pellet grill to 250 degrees and enable the extra smoke feature for additional smoke color.
5. Place the seasoned pork on the grill, close the lid, and do not open it for about three hours.
6. After roughly three hours, spritz the edges of the pork with a mixture of apple cider diluted with water (use a two parts apple cider to one part water ratio), focusing on any dry spots.
7. Continue cooking and check again in about an hour; monitor internal temperature with a meat thermometer.
8. When the pork reaches about 165 to 180 degrees internal temperature, wrap it tightly in aluminum foil, sealing edges to prevent leaks.
9. Return the wrapped pork to the grill and cook until the internal temperature reaches about 200 to 203 degrees.
10. Remove the pork from the grill and let it rest until it cools enough to handle (about 40 minutes to 1 hour, per the video) so the juices redistribute.
11. Shred the rested pork with your hands or forks and serve u2014 suggested uses include sliders with slider buns, topped with coleslaw and pickles, or other options like nachos or quesadillas.

crowdsource Community Insights

People who made this found the one thing that trips people up is putting raw hamburger in with the vegetables, the cooks who browned and broke up the meat first avoided that mess and got a more even cook. As a variation, many swapped green bell pepper for jalapeños and serrano peppers; the ones who did liked the brighter, sharper heat and generally avoided bell pepper. Also, some people stirred in cheese for a richer finish, so think of that as an optional last touch if you want it.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 4 piece bacon, sliced
• 1 green bell pepper, seeded and diced (or other color bell peppers)
• 1 yellow onion, diced (or onion powder)
• 3 garlic cloves, minced
• 1 1/2 lb (680g) ground beef (or 80% lean ground beef, 90% lean ground beef)
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 28 oz (794g) tomatoes, canned, diced
• 15 oz (425g) red kidney beans, drained and rinsed
• 15 oz (425g) black beans, drained and rinsed
• 2 cup beef broth
• 1 bay leaf
• Grated cheese
• Sour cream
• Avocados
• Red onion
• Cilantro (or parsley)

book_ribbon Instructions

1. Slice 4 pieces of bacon.
2. Heat a large pot (a Dutch oven or large stainless steel pot) over medium heat, add the sliced bacon, and cook until crispy, stirring several times.
3. While the bacon cooks, remove the seeds and membrane from 1 green bell pepper and slice and dice it; dice 1 yellow onion; mince 3 garlic cloves.
4. Do not drain the bacon grease; add the diced bell pepper and diced onion to the pot and cook for about 4 to 5 minutes, or until they start to soften, scraping up browned bits from the bottom of the pan.
5. Add the minced garlic and stir for about 30 seconds.
6. Add 1 1/2 pounds ground beef to the pot, use a spatula to break up the meat, and cook for about 5 to 7 minutes until completely browned.
7. Stir in 2 tablespoons tomato paste and the spices: 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons paprika, 1 teaspoon dried oregano, and 1 teaspoon salt; toast the tomato paste and spices in the meat for about 1 minute.
8. Add 28 ounces diced tomatoes, the drained and rinsed 15-ounce can of red kidney beans, the drained and rinsed 15-ounce can of black beans, 2 cups beef broth, and 1 bay leaf; stir to combine.
9. Increase heat to high and bring the chili to a boil, then reduce heat to medium-low and simmer for 30 minutes.
10. Remove and discard the bay leaf, then ladle the chili into bowls.
11. Serve plain or top as desired with grated cheese, sour cream, avocado, red onion, and cilantro or parsley.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken breast, sliced into scallopini (or eggplant)
• All-purpose flour, seasoned with salt and pepper
• Egg, beaten
• Panko breadcrumbs, panko, seasoned
• Herbes de Provence
• Parmigiano-Reggiano, grated (or mozzarella, brie)
• Salt, to taste
• Black pepper
• Basil olive oil (or basil olive oil, Tuscan olive oil)
• Marinara sauce
• Prosciutto di Parma, sliced
• Mozzarella
• Brie, sliced
• Fresh basil, chiffonade
• Fresh parsley, chiffonade
• Egg noodles
• Roasted potatoes

book_ribbon Instructions

Prep

1. Trim any excess fat or gristle from the chicken breasts and cut each breast in half lengthwise to make scallopini.
2. Sanitize the work surface, cutting board, knife, and your hands before you begin.
3. Set up a three-bowl dredging station: one bowl with the seasoned flour (salt and pepper already added), one bowl with beaten egg (break and beat the egg with a fork; add salt and pepper), and one bowl with the breadcrumb mixture (panko mixed with herbes de Provence and grated Parmigiano-Reggiano).
4. Arrange a tray for the cooked cutlets and keep tongs handy so you can handle the cutlets with dry hands.

Cook and assemble

1. Dredge each scallopini in the flour, then the beaten egg, then the breadcrumb mixture, finishing in the breadcrumbs; use tongs to avoid getting your hands gunky.
2. Heat olive oil in a frying pan and bring the oil temperature to about 365u00b0F (watch for a shimmer but do not let it smoke).
3. Pan-fry the breaded cutlets in the hot oil without disturbing them until the first side is golden brown, then flip and fry the second side to match; remove and place on the tray.
4. Discard any excess dry breadcrumbs on top of the cutlets before assembling for the oven.
5. Spoon marinara sauce over each fried cutlet on the tray; optionally place a slice of prosciutto di Parma under the sauce on a cutlet.
6. Top each sauced cutlet with a mixture of Parmigiano-Reggiano and a little mozzarella (or, optionally, a slice of brie with prosciutto underneath).
7. Bake in an oven preheated to 375u00b0F just long enough for the cheese to melt, about 10u201315 minutes depending on your oven.
8. Remove from the oven and finish with a chiffonade of fresh basil or parsley.
9. Serve the chicken parmesan by itself or with egg noodles or roasted potatoes; the assembled dish can be refrigerated and reheated later if desired.

crowdsource Community Insights

This recipe really shines when you let the pork fat do its job. Most people who left the fat cap on ended up with juicier, more flavorful meat, while those who trimmed it off usually wished they hadn’t. A lot of cooks wrapped the roast in butcher paper instead of foil, that helped preserve a good bark without drying the inside. Some people liked letting it rest in the fridge overnight, but plenty did a same-day cook and were happy, so that’s optional. Bottom line: keep the fat and consider butcher paper to avoid surprises.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 Prairie Fresh pork butt, trimmed
• Yellow mustard (or olive oil, no binder)
• Gospel All-Purpose Rub, to taste (or Honey Hog rub, Holy Gospel rub, any rub you prefer)
• Honey Hog Hot rub, to taste
• Apple juice
• Apple cider vinegar
• Butter, sliced
• Brown sugar, to taste
• Hickory, to taste (or pecan wood, cherry wood)

book_ribbon Instructions

1. Trim excess connective tissue and excessive fat from the pork butt with a boning knife, leaving enough fat for flavor but exposing meat where you want seasoning to adhere.
2. If using a binder, slather pork butts with yellow mustard (Whataburger) or another binder; this is optional.
3. Liberally apply the Gospel All-Purpose Rub to the entire exterior of each pork butt and let the seasoned butts sit for at least 15–20 minutes to sweat; longer (30–45 minutes or overnight) is also acceptable.
4. Prepare your offset smoker (Mill Scale 94 gallon) and set it to 275 degrees Fahrenheit using hickory for smoke; you may cook anywhere from 225 to 275 degrees Fahrenheit depending on preference.
5. Place a water pan with apple juice on the deflector plate to add moisture to the cooker (water pan and apple juice are optional).
6. Set the pork butts on the deflector plate in the smoker and smoke at 275 degrees Fahrenheit.
7. At the two-hour mark, spritz the pork butts with apple cider vinegar using a fine mist sprayer; spritzing is optional.
8. Monitor the smoker for hot spots and rotate the pork butts as needed so they cook evenly.
9. Continue smoking until a deep mahogany bark develops (about five to six hours into the cook in this video); when the bark looks right, check the internal temperature with an instant-read thermometer.
10. When the pork butts reach approximately 165 degrees Fahrenheit and have developed a bark, wrap each butt tightly in aluminum foil; before wrapping, add a dousing of Honey Hog Hot rub, place sliced butter on top, and sprinkle brown sugar into the foil packet.
11. Return the wrapped pork butts to the smoker at the same temperature (275 degrees Fahrenheit) for phase two of the cook and continue until probe-tender and just over 200 degrees Fahrenheit (the video checks to about 201–202 degrees Fahrenheit).
12. Remove the pork butts from the smoker and let them rest.
13. Collect the juices from the foil packets and pour them into a fat separator; reserve the clear juices.
14. Pull or shred the pork, pour or dredge reserved juices back over the pulled meat for moisture, and serve on sandwiches or with optional sauces (vinegar sauce or Kansas City-style sauce were mentioned as serving options).

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Filling

• Chicken
• Mushrooms
• Celery, finely chopped
• Bacon
• Chicken stock
• 6 oz (170g) butter
• Onion
• 3/4 cup all-purpose flour
• Cream
• Carrots, pre-cooked
• Peas
• Garlic
• Fresh thyme
• Fresh sage
• Parsley, chopped
• Cayenne pepper
• Coarse black pepper, coarsely ground
• Salt, to taste
• Nutmeg, fresh

Pastry and finishing

• Puff pastry, chilled (or any pie dough, store-bought pie dough)
• Egg yolks
• Bread flour, for dusting

book_ribbon Instructions

1. Pre-cook or pack-cook the carrots so they are already cooked before assembling the filling.
2. Cut the celery very small.
3. In one pan, heat butter (about 6 ounces) and, if using, some bacon; season chicken with salt and coarse black pepper and cook the chicken in the fat without browning it.
4. In the pan with butter, add onion and sweat (cook until softened but not caramelized).
5. Add flour (about 3/4 cup) to the butter and onion to make a roux and cook briefly.
6. Gradually add hot chicken stock while whisking to incorporate and thicken the sauce.
7. Sautu00e9 mushrooms separately to remove excess water, then add them to the sauce.
8. Continue cooking the sauce until it thickens to your liking; add a little cream if desired.
9. Add pre-cooked carrots and peas to the sauce and mix; taste and adjust salt and pepper.
10. Add fresh herbs (thyme, sage) and a little chopped parsley; add cayenne and a small amount of nutmeg to sit in the background, using sparingly.
11. Add garlic at the end of cooking (do not add garlic at the beginning to avoid burning it).
12. Mix the filling thoroughly and cook until ready; transfer filling out of the pan and cool until no steam is coming off (the video notes this took about 30u201345 minutes) so the pastry will not become soggy.
13. For individual or large pies: fill pie dishes or individual containers with the cooled filling but do not overfill (leave room for the pastry edge).
14. Roll or stretch chilled puff pastry slightly on a floured board so it is not too thick; cut rounds to fit the pie dishes or individual containers (a cookie cutter or similar can be used for individual tops).
15. Make an egg wash by mixing egg yolks with a little cream and brush the rim of the pie dish to help the pastry stick; place the puff pastry on top, seal the edges, and decorate as desired.
16. Brush the tops generously with the egg wash.
17. Bake at 400 degrees (Fahrenheit) for at least 30 minutes.
18. After baking, let the pies rest until they are not too hot to eat; the video recommends resting about 15 minutes before cutting into them.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 10 lb (4536g) pork butt, bone-in
• Cholula hot sauce
• Dia De La Fajita seasoning, to taste
• Salted butter, soft, sliced
• 1/2 cup chicken stock
• Flour tortillas, fresh (or burger bun)
• Red onion (or white onion)
• Cilantro
• Cotija cheese
• Blue Top creamy hot sauce
• Lime

book_ribbon Instructions

1. Trim any large hanging pieces and some excess trim/fat from the pork butt with a boning knife, keeping the fat cap intact.
2. Slather the entire pork butt with Cholula hot sauce, starting on the fat side to use as a binder.
3. Season the pork butt liberally on all sides with Dia De La Fajita seasoning.
4. Let the seasoned pork butt sit for 10–15 minutes to allow the seasoning to adhere and the meat to 'sweat.'
5. Preheat the Traeger Ironwood 885 (or your smoker) to 250° F and load with your chosen pellets.
6. Place the pork butt in the smoker and cook until the internal temperature reaches the wrap stage (about 170–173° F) and a bark has formed.
7. Remove the pork butt and place it in a pan; slather more hot sauce over it and add more Dia De La Fajita seasoning.
8. Top the pork with sliced soft salted butter and pour about 1/2 cup chicken stock into the bottom of the pan to braise.
9. Wrap the pan (foil) and return it to the smoker; continue cooking—this foiled brazing stage was about 2 1/2 hours in the video—until probe-tender and the internal temperature is over 200° F (the example reached about 206° F).
10. Carefully remove the foiled pork from the smoker, pour the accumulated juices into a fat separator, and reserve the separated juices (the liquid contains both fat and the chicken stock/braising liquids).
11. Return the unwrapped pork to the smoker for 10–15 minutes to firm up and rebuild some bark if desired.
12. Remove the pork and rest on a cutting board for about 30 minutes before pulling.
13. Pull the pork (start at the 'money muscle'), mix in reserved juices from the fat separator to moisten, and optionally add more finishing seasoning or hot sauce to taste.
14. Serve the pulled pork in fresh flour tortillas (or on a bun), topped with red onion (or white onion), cilantro, cotija cheese, a squeeze of lime, and the Blue Top creamy hot sauce or pico de gallo if desired.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Pork butt, bone-in
• Kosher salt, to taste
• Black pepper
• Mustard, used as a slather (or hot sauce)
• Paprika, a little bit
• Post oak, for smoking
• Water, for water pan and optional spritz
• Apple cider vinegar, optional spritz (or water, beer)
• Beer, optional spritz

book_ribbon Instructions

1. Preheat the cooker and maintain at 270° Fahrenheit with a coal bed and post oak for smoke.
2. Prepare the pork butt: leave minimal trimming, keep bone-in and fat cap intact.
3. Slather the pork butt with mustard to make a sticky surface for the rub.
4. Mix a simple rub of equal parts black pepper and kosher salt with a little paprika for color, and apply it liberally to the exterior.
5. Set a water pan in the cooker to add moisture, place the pork butt on the grates fat side up, close the lid, and manage the fire to hold 270° Fahrenheit.
6. Starting at about 3 hours into the cook, begin spritzing the exterior about every hour until roughly 8–9 hours using apple cider vinegar, water, or beer; avoid using liquids with a lot of sugar.
7. When the fat cap splits and the bark has formed (around 8 hours), prepare a double layer of aluminum foil wide enough to wrap the pork butt four times and wrap the meat tight in foil, folding the wings over and sealing it so it cooks in its juices.
8. Before sealing the foil, give the pork one last spritz, then return the wrapped pork to the cooker and continue cooking wrapped for about another 1.5 to 2 hours (target total cook time about 10 hours).
9. Check doneness by probing through the foil and by feel; target an internal temperature in the low-200s (around 203–206° Fahrenheit) and a tender, very soft texture — the meat should feel like a bag of melted butter and should give on the probe.
10. When the pork reaches the target tenderness/internal temperature, remove it from the cooker and let it rest, wrapped, about 45 minutes to 1 hour.
11. Unwrap the pork, remove the bone if it slides out, and pull the meat by hand into shreds, incorporating any bark pieces and trimming or discarding large pockets of fat as desired.