For this recipe, you will need to cook with the “indirect” cooking method - this will allow the meat to slowly break down over time creating that incredibly soft, pull apart texture that pulled pork is known for.
The indirect method refers to placing your food opposite the heat source in your BBQ/Grill. So for example, a 4 burner BBQ would require you to put burners 1&2 on while the food sits atop burner 3&4. You don't want what you are cooking to sit above a direct heat source as this will force the cook to happen too quickly, potentially burning or drying out.
prep time: 15 minutes - cook time: 7 hours - Serves - 12-14
note: You are aiming for around the 70°C-75°C degree mark.