Lucretia, I think you're right, I need to dial down the amount of new things I'm trying. I'm working from home this week so I can make everything ahead of time, (dinner is Saturday). Worse case I'll head out to our local BBQ joint to pick up sides, etc. The main thing I want is for the pulled pork to be really good.
How can I tell when the pork is done? I have a thermometer with a remote, so monitoring tempature is no problem. I read that it has to hit 200 to breakdown the fat. When should I pull it out to rest?