Smoked Pulled Pork from the Gozney Dome
Got 2.5kg pork neck in a deal at my local butcher and I tried smoking one a few weeks ago on my Gozney Dome pizza oven, with okay-ish result, but that was on me. So I had to try again this weekend and it came out amazing. This is my second attempt at pulled pork ever.
Last time I had it spend the entire time in the dome from start to finish. Now I only used the dome as smoker and get it to the stall while occasionaly spraying it with an apple vinigar, water and sugar mix. Then I wrapped it and finished it in the kitchen oven until 94-95C internal.
The dome has great heat retention, but keeping it at a steady 120C is the hard part. I'm using marabu lump coal and cherry smoke chunks, which burns great, but might get a little to hot for this type of cook.
The last picture may look like it's dry AF, but it definatly was not ;)
All tips are greatly appreciated!