Topic: Pulled pork
You can see why it's a thing.
2kg Pork joint. Cut the fat/skin off it - you can make crackling with it seperately if you want. Cook for 4 hours at 150C.
I covered mine in a little garlic salt, pepper, smoked paprika and maple syrup and a quarter inch of cider in a covered pot. After four hours it fell apart easy.
Used half the leftover juice to make a light gravy that I tipped over the pork before serving up.
Served up with home made apple sauce and stuffing in bread rolls with mexican bottle lager.
Cooked it originally for 3 of us, but by the time the in-laws had heard about and it had gone on social media, it ended up feeding 9. Ate it sat in the garden.
Good alternative to fucking about with a barbeque.