Has anyone tried this? I'm curious because it's featured a lot on a silly US show I watch called "Man vs Food".
Seem that Pork Shoulder is the best cut, and it's dirt cheap. Cook it over 10 or 12 hours and the fat melts away.
I'm thinking of trying this METHOD using a "dutch over" with Liquid Smoke. - Never heard of liquid smoke before, but found it today at the Belconnen Markets (Canberra) for around $10.00.
http://www.youtube.com/watch?v=fJ0H0pP57ZQ
but using these DRY RUB and SAUCE ingredients instead:
http://www.youtube.com/watch?v=owAlv4XT ... ature=fvwp
For bread rolls, I've been using this recipe of late (no sugar):
http://jamesstarmer.com/food/no-knead-buns/
And I'll make coleslaw myself using S&W Mayo.
Any thoughts/suggestions?