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Alabama Pulled Pig

Reviewed: Feb. 1, 2012
Great recipe. I read the reviews and since I had two pork shoulders I cooked one on a charcoal grill and the other in a crockpot. The former was far superior to the latter. If you have access to a charcoal bbq, I would highly recommend this option. You do need to keep a much closer eye on things and you need to tend to things more but it is significantly better then the crockpot version. When cooking this on a charcoal grill you'll need a water pan to place below the roast and I would only use 1/2 a chimney full of charcoal to get this started, otherwise your temperatures will get far too high (350+) and it will cook much faster and you'll miss out on some of that slow smoked taste. I'd also soak your apple wood chunks for ~2.5-3 hrs as 2hrs was not enough. They were big chunks but after an hour or so they started on fire. Thank you Robert for this fantastic recipe. BTW the crockpot roast was nice for a sweet bbq version of the pulled pork.
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