12 Hours of Pork

My wife asked me to make pulled pork for 30 people coming the house for a shower this Sunday. I'd never done a cook anywhere near that large before so I was excited to try. On Friday I went to a great local butcher outside of Boston, MF Dulocks, and asked how much shoulder I'd need. We settled on 25 pounds. My plan was to wake up at 4AM and put them on at 5AM for a 2PM meal. I thought I'd even have a little extra time for FTC at that hour. Luckily my daughter came into the room at 2AM and woke me up so I figured what the hell, I'll just get started. Two 12# butts went on at about 2:45 and came between 2PM and 3PM at about 190 internal. I went FTC for 20 minutes and then pulled them apart. I'd have gone right to 195 if I could have but they I had to feed the folks. I had three native North Carolinans in the house (Granted they were from Wilmington, but still) who were very impressed. 

I had plenty of lump left over to cook a few chickens once the pork came off. It was one of the best cooks ever and on our first real spring day of the year here in Boston it was great to drink beers and sit by the egg all day.