We had catered barbecue yesterday at work, and I watched the truck pull up towing its smoker, and I saw them load trays of pulled pork into the smoker to finish until lunchtime, about 5 hrs later. The caterers said it was in the smoker 13 hours.
So how does that work? Would they put shoulders or whatever in for 8 hrs and then pull it apart into the stuff they brought over here to finish?
I have previously mostly only had pork pulled right off a pig on a spit.