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Cooked a simple pulled pork today, rubbed with sugar and salt and left in the fridge for 36 hours. Cooked in the Gmg Daniel Boone pellet BBQ using Gmg fruit pellets and as an experiment I added 2 banksia cones and two small pieces of apple wood on top of the flame tamer. Cooked for around 10 hours at 100c. Internal temp was around 80c and it turned out to be the most moist pulled pork I've ever made.
Taste was fantastic and I imagine it might be even better tomorrow.
The pork neck is from Costco and they sell it with the net holding it all together.