Pulled pork 2 ways, BBQ'd Cabbage, and 2 types of slaw.
Rub - Licence to Grill
Pulled pork in Mutha Sauce - Dinosaur BBQ
Pulled Pork in North Carolina vinegar sauce - Steven Raichlen
North Carolina Slaw - same as above
New England style slaw - random website
I've started wrapping pork, brisket, etc, in Butcher's paper instead of foil since reading this blog. It's been working great.
Pork was cooked at 225-250C-ish for 6 hours. it was good but I put half back on for 2 more hours and it was incredible.
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