PIC Pulled Pork Shoulder

Yesterday my younger son came over for his birthday menu. I had put on 10 lb. pork shoulder roast (sometimes called a picnic) for some pulled pork. Started the smoke (AmQ set to 225˚) Saturday night and took right at 15 hours. Smoked to perfection; the bone pulled completely free with hardly any effort and man it looked good. I wrapped in foil and put in covered cast iron back in the smoker to hold for lunch along with some baked beans. About an hour and a half before we ate I put fresh sweet corn, shuck on, in the smoker; also had potato salad and coffee cheesecake.



The pork was perfect; most of the fat had rendered and the meat was moist and tender; and it had a nice bark as you can see in the photo. I'm finding I like the shoulder roast with skin on; they are a bit cheaper than the PB tho' the yield is probably offset by the added bone and skin weight. I put it skin/fat down on the bottom rack of the smoker closest to the heat; the skin protects from burns & I think holds in the juices; and it makes for easier retrieval at the end of the smoke. I do trim back any skin over the top, leaving it only on the 'bottom'. At any rate my son enjoyed it and took a 'piggy' bag of pork and sauce to munch on this week.