I do mean a little because this is only a 4 lb blade roast before any fat was removed, the only bone was like a little fingernail worth so at least there's no bone waste. It's pretty much just a floppy piece of shoulder but there's 15 tines going through it so it's not falling. I'm cooking for about 2 hours direct then I'll slide a water pan underneath to catch some drippings and put some onions and maybe celery in so that will all mix with the pull. I know it's odd mixing some veggies in with the pull but I just want something a little different.
The pics were only at the 1 hour mark but the pig honey was flowing and basting...it's looking pretty good. I wanted to get some pics before it gets dark because when it does the camera shots don't look as good. I'll try to get some more before nightfall.
Here's a little GIF of it early on.
http://i1226.photobucket.com/albums/ee407/Amerivet/007/Octoforks cooks/1477426028067_zps8shp09uo.gif
The pics were only at the 1 hour mark but the pig honey was flowing and basting...it's looking pretty good. I wanted to get some pics before it gets dark because when it does the camera shots don't look as good. I'll try to get some more before nightfall.
Here's a little GIF of it early on.
http://i1226.photobucket.com/albums/ee407/Amerivet/007/Octoforks cooks/1477426028067_zps8shp09uo.gif
