We did our third big pulled-pork event this weekend.  Actually, it was our third and fourth: we did a whole hog — a big one, about 330 pounds live-weight — and took half of it to a birthday party in Angel’s family and the other half to my niece’s wedding reception.  I guess we’re getting the hang of it, because it went more smoothly than before, even though we cooked more meat.  People at both parties raved about it — even people who didn’t know we’d cooked it, so I assume they were being honest — so I thought I’d share a few things we’ve learned. Read more »