I have a question about the recipe "Pulled Pork with Stubbs Sauce" from thirschfeld. I have 2 questions about the Pulled Pork with Stubbs Sauce. Is it skin on? And how would I adjust the cooking time if I get a smaller shoulder, e.g. 4 lbs? Thanks!!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Hi Laura, I am guessing somewhere around 7 hours. I did cook it with skin-on because I like to remove the smoked skin in a sheet and use it to bard bone-in pork loin roasts.