Has anybody ever cooked a small butt? One that has been cut into smaller hunks.
I might pick up a 3 lb piece of shoulder since time is not on my side and I am not cooking for a crowd.
Will the results be the same?
For my second question - does anybody have a recipe for a good sweet sauce for pulled pork? Would this me 'Memphis Style'?
I am debating just thinning out my normal molasses based sauce but am thinking it might be a little too intense (spiced) for pulled pork.