Let me start by saying that this is not a recipe. This is just me, expressing myself in a “look what I did”, kind of way. Food-wise.
It was raining. Well, raining isn’t exactly the right word. Let’s put it like this; I was just about to start building us an ark and assemble the animals when I noticed I still had 6 pounds of pork shoulder stuck in my freezer. It was the perfect time for it.
After making pulled pork on the BGE a few weeks ago and loving every single bite, I was eager to try a different method as well. The oven method. Wanted to see what the difference would be in flavor and texture. That, and face it, it’s a heck of a lot easier sticking it in a hot oven and forgetting all about it because you’ll know the temperature will remain constant. I’m lazy, I know. Not ashamed to admit it.
Surprise! I took a few shots along the way.
Having said that, I did miss the slight smokiness from the wood chips and the bark—that crunchy exterior where a lot of the flavor is. But all in all, this is a sure way to feed your guests a great pulled pork sandwich in relatively little time!