Hi all, sorry it took so long, had a great time in Tunisia and been tired since.
Wanted to give the kids a BBQ when we came back, but only having the BCS, this ain't for purists !!
Pulled Pork !
Skin and fat removed, rubbed and placed in a slow cooker for three hours
Into the BCS for three hours of apple smoke
Back in the slow cooker for another six hours.
Rubbed and sent for a nap in the fridge.
2 1/2 hours PL03 and we were good to go.
And the PP ?
All that was left after the varmints eat their fill
Ps I haven't forgotten the fattie, on my to do list.