Hmmm, I've got a whole pork loin (10 lbs) taking up room in my freezer, we like pulled pork but I usually do it in the slow cooker. Once I thaw the loin out (have to empty the bottom shelf of my fridge to do that), I'd like to cut it into roasts and cook it all at once rather than refreeze 2/3 of it. But can anybody tell me how many pints of pulled pork 10 lbs will make? And should it be cooked thoroughly (I usually cook it in vinegar and tomatoes, then add some BBQ sauce after shredding), or slightly undercooked, as the NCHFP instructions for "meat strips" say to cook until rare?

Colleen, is the pulled pork you use sweet and vinegar-y? I'm trying to imagine all these flavors together but my brain keeps saying carnitas should taste "like this". Stupid brain. Cathy, I've used a similar rub then cooked low and slow in the oven. The taste was good but my roast ended up dry. What did I do wrong? As for the Liqiuid Smoke, there's something about that flavor that doesn't do it for me, although my husband and brother in law are okay with it. Adding real cut up smoked pork (chops) gave it that authentic taste w/o having to use the liquid stuff or actually do the smoking. Semi-related story: When we were newlyweds we lived next to my new sister in law. Imagine Martha Stewart with a southern accent, black hair and startling blue eyes. She was so perfect that it was intimidating - the way she kept her home, the way she looked, everything - but especially her cooking. Everything she made was delicioius, and there I was next door, only knowing how to cook hot dogs, hamburgers, frozen pizza and tacos. I had a taste for sloppy joes one day - which we called bar b q sandwiches in my family. I called up the sil and asked, "How do you make bar b q?" To which she answered, "Well, first you dig a pit ..." I've been trying to perfect NC barbeque ever since then (without having to dig anything, lol). In other news, my son, his girlfriend and one of their friends stopped by on Sunday so I have WAY LESS leftovers to screw up. Thank you all for your help!

You're fortunate to not taste it, mimi. I can always taste the left-over-ness of roasted meats. There is actually some science to it...a snippet from the link: What happens to leftovers in that dark, cold box? Demons? In a manner of speaking, yes. The first bit of devilry is a crazy fact: Your food is in a constant state of chemical change. The reactions that cook your food do not stop after the chicken is pulled from the oven. There is still a lot of stuff going on. When you cook meat, for instance, twisted or clumped proteins unravel. During this forced relaxation, the proteins are more open to the chemical reactions that cause them to break down. The process also causes the proteins to release iron, which behaves like a little magnet, explains Chris Loss, director of the department of menu R&D at the Culinary Institute of America. "With its positive charge, the iron goes around breaking down other nutrients in the food." When lipids interact with the released iron, for instance, the taste turns cardboard-y. The Science of Leftovers

I'm sure there are differences, but a regular electric wall oven can be used to make decent pulled pork and you don't need the water. 1. Buy a Boston Butt, not a Picnic, and make sure it's bone-in. 2. Use a good dry rub and let the butt sit in the fridge overnight. 3. In a large skillet melt some butter and get it good and hot. Sear the butt on all sides and the ends. 4. Wrap the butt in foil, place it in a throwaway pan, and bake in the oven at 225 degrees until the internal temperature of the thickest muscles reaches 180 degrees. 5. Unwrap the butt and reserve the juices. Mix the juices with some barbecue sauce. Let it continue cooking at 225 degrees until it reaches 195, basting with the juice/sauce mixture every few minutes. This plan should work just fine in your roaster oven.