Hi guys,
Running a small barbecue tomorrow for a small group (6 of us) and thought I'd try a pulled pork. However, with zero planning the best I could get was a "large boneless pork shoulder" from Sainsburys, no bone, and it's basically a rolled joint. Cutting the string and unrolling (as it's air in the middle anyway), it's probably 1-2 inches thick at its thickest point.
Have injected it with a flavour I like (apple juice, maple syrup, cider vinegar) and rubbed it both sides with a variation on a carolina rub, rolled it back up and chucked it in the fridge to - as Flashheart would say - stew in its own juice.
Question is: how long to cook this for? Assuming a low (100 degrees C) heat, and given its thickness and no bone, what do you think?
Any difference between rolling/unrolling it?
Cheers!
A