My wife and I always get a whole hog each year. We had some small pork shoulder roasts left over (around 2 lbs each). So I decided to throw a couple on the UDS tonight. I wrapped them at 165 and then I glazed one when it reached 195 and left the other on until thry reached 205.
It had a nice flavor but didn't pull as easy as my shoulders usually do. The best part of the night was having my 5 year old son help me!
