Part 4/9:
Though I couldn't procure a shoat, I decided that pork shoulder would work just as well for making pulled pork. The preparation was quite straightforward: rub the salt and pepper mixture onto the meat, layer it with molasses, and let it rest in the fridge. Unlike traditional methods, my temporary kitchen situation limited my rinsing techniques, illustrating the challenges of outdoor cooking.
The barbecue needed to be a low and slow affair, requiring hours of sustained heat. I set up my grill with pecan wood and coal, ensuring it would burn for an extended duration. Maintaining the ideal cooking temperature presence, keeping it between 225°F and 250°F, was labor-intensive, demanding regular attention.