It is now 0600, about ninety minutes before sunrise. We put the pork on the Traeger and set it at 225. Starting early should ensure that the pork is ready by 6pm, about an hour before guests arrive.
The test run with a chicken went well last night, so today we are attempting traditional "low and slow" pulled pork. We start with a couple pork shoulders "Boston Butts" from Costco and apply a generous rub.
