Ingredients

• Binder = Olive oil
• Rub = Rec Tec Competition Rub + Salt

Directions

• 1.) Spread olive oil on roasts, then put a generous amount of rub all around the roasts.
• 2.) Set the pellet grill to 225* and place the roasts in the grill.
• 3.) At about 165* internal temperature, wrap the roasts tightly with two layers of aluminum foil.
• 4.) Pull the roasts when they reach an internal temperature of 203*.
• 5.) Let them rest for 30 minutes while still wrapped in foil.
• 6.) Unwrap the roasts and use the pulling claws to seperate the meat while removing any fat.
• 7.) Sprinkle more rub on the pulled pork. Mix well and let sit for another 10 minutes.

Notes

• 8.8 lbs
• 6.14 lbs
• Binder = Olive oil
• Rub = Rec Tec Competition Rub + Salt
• Started the cook at 05:55 @ 250*
• After 75 minutes, I dropped the temp to 225* (had to leave the house for 4 hours)
• 6.14 lbs
• Wrapped it with foil when it stalled @ 161* 6 hours into the cook.
• Reached 203* using the RC probe at 16:15, but the MK4 read 197 in places
• MK4 temp has been at about 201 for an hour. At 17:25 I turned the temp up to 250*
• Pulled it at 17:40 to rest, even though the MK4 continued to show 201*
• 8.8 lbs
• Wrapped it with foil when it reached 167* 9 hours into the cook.
• Pulled at 18:20 to rest
• After pulling these off the grill, I let them rest for 30 minutes, then using two large trays, I unwrapped them, and pulled them with the claws, removing the bone and fat. I then put more rub on them, let it sit for a few minutes, then mixed it all together in the meat's juices. At that point, it was ready to go.
• Overall, the temperature probes were a bit frustrating and had to rely on the MK4 for temp readings. The pork turned out as close to perfect as I could ask for, though.

Photos