Must try the pulled pork on the BBQ. I do a (very very) slow roasted pork shoulder which the family often crave when they return to Teetering Towers.
At present I do it in t'kitchen, as it takes 24 hours (basically 1 hour @ 200 C - for the crackling - followed by 23 @ 100 C) - but even a dedicated chef
comme moi won't sit up all night feeding coals to the black orb.
But 6 hours would be manageable .........
