... one in a pressure cooker and the second one in an SRG. Costco sells these big pork shoulder cryopacs containing two big hunks of meat. This time I did the pork two ways: Seasoned heavily with Bad Byron's for 60 minutes in an electric pressure cooker Roasted in an SRG until 205 degree I.T. (only took about 4 hours), then FTC for a couple of hours. Kissed with GMG fruitwood pellet smoke while the meat was roasting. The fatty parts of the pork in the pressure cooker are absolutely melt-in-your-mouth delicious, but the eye always turns out a slight bit tough. You don't really notice it in hash browns, but you can really tell the difference between the pressure cooker final product, and what you pull even with the quick "smoke" in the SRG. Roasting away in the SRG Out of the cooler and ready to pull This must have been a good pig - really easy to pull this roast We hollowed out those small loaves from Costco, simply added mayo and a pile of the pork Man, we love to cook out!