- Jul 6, 2008
- 30
- 10
Well I have tried two different times now to make some pulled pork. The first time I used a butt from the store and this time I used a shoulder roast from a hog me and my wife had processed from the farm.. I havent been able to get them to point that you can actually call them PULLED pork. Both times the meat has had a really good taste the shoulder was better than butt, it had to much fat in it for me.. This time I followed the sticky from the PORK section, cooked to 165*, foil wrapped cooked till 195* and then set to the side for about an hour.. It was easy to cut and some of it did kind of pull apart but not enough to really call it pulled pork.. I feel like I am missing something can someone PLEASE lead me in the right direction.. THANKS