pulled pork
erin
05/19/09 		I have seen many of your postings for pulled pork- great info. I am cooking 20 pounds for a lunch on Sat- needs to be ready at 2:00. I have traditionally used the oven- now thinking of using my roaster- I had one year where I cooked 20 pounds for 12 hours at 250- NOT done by party time- I always use a roasting bag- it is SO tender---whether I use the oven or the roaster- what temp and for how long? I plan on using bag(s) again- Should I add some broth- I usually just add a bit of water- more importantly time and temp- I would rather have it done a bit early- pull the pork-add the sauce and refrigerate
ellen
05/19/09 		Erin, if I were you, I would cook it shred it and sauce it the day before and then just reheat it the day of. The sauce penetrates the meat better and no worries about whether it is done. Either the roaster or the oven would be fine for reheating as long as it is tightly covered.
I prefer dry roasting, as indicated in the North Carolina recipe on the pulled pork thread, you can add some moisture if you like but why not use broth, juice, or beer for one more flavor layer?
ellen
05/19/09 		Here is a link on selecting pork butt/shoulder:

www.virtualweberbullet.com/porkbuttselect.html

Pork must be cooked to an internal temp of 190-195 for shredding. Check your temps, then let it rest 20 minutes before shredding.

ellen
05/19/09 		By the way, as discussed on the Weber page, large shoulders tend to plateau at around 170, sometimes for several hours. It is generally recommended that you allow 1 1/2 to 2 hours per pound for slow cooking pork shoulder. So if you had a single whole shoulder, or even 2 or 3 pieces, 12 hours would not even dent it...