Looking for tips for pulled pork butt or shoulder on a smaller scale. I am cooking for two and down want 5lb+ of left overs and cant pull of a 12 hour cook either this weekend.
If I can pick up a 2-3 lb but or shoulder cut can I cut down the cook time? Or is the whole point the time and not the size? Hope that makes some sense.
We really like pulled pork but the time investment coupled with more leftovers than the two of us can manager has been a deterrent.
Any tips would be greatly appreciated! Thanks