Every summer my dad and I go through the process of making some good, classic Memphis pulled pork barbecue. In fact, that’s what we did for the 4th of July. The meat went on the grill at 10 pm on the 3rd and we took turns getting up through the night, tromping across a field to where the smoker/grill is stationed next to the barn, stoking the fire, basting the meat and then hustling back across the field to crawl back into bed. It’s a process, but it’s worth it. However, it’s not a process I’m willing to go through all that often. Sometimes I want some sticky, tender pork deliciousness without sleep deprivation. Sometimes I don’t even feel like

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