On Friday afternoon, we placed a pork roast in the smoker to cook all night and most of Saturday so we could have pulled pork sandwiches for our Saturday weekend dinner. The two images above are the before (Friday) and after (Saturday) photos of the pork roast in the smoker.
After smoking the roast at 250° overnight, the meat was literally falling off of the bone as we lifted it out of the pan into a large container. I shredded enough meat for our sandwiches before dinner and shredded the rest after dinner. I spent about 45 minutes getting the rest of the meat of of the nine pound roast shredded and put in a container for use in a variety of leftover dishes that Verna and I have in mind.
