eag2000
Newbie
I don't know about yous guys, but I'd like to think I learned a thing or two from our dear departed bearcarver.
There are few things that set mediocre pulled pork apart from genuinely fantastic pulled pork.
1. Shred it amply (Bear Claws).
2. Trim bark on top of fat and finely chop to add in for more flavor.
3. Juice It - reserve liquid, skim fat off and add some of that flavorful liquid back into the pulled pork.
That's what sets it apart from anything you'll ever get from ANY commercial BBQ joint.
"I LIKE MY BUTT RUBBED AND MY PORK PULLED!"
11.2 pounder, good to go.
There are few things that set mediocre pulled pork apart from genuinely fantastic pulled pork.
1. Shred it amply (Bear Claws).
2. Trim bark on top of fat and finely chop to add in for more flavor.
3. Juice It - reserve liquid, skim fat off and add some of that flavorful liquid back into the pulled pork.
That's what sets it apart from anything you'll ever get from ANY commercial BBQ joint.
"I LIKE MY BUTT RUBBED AND MY PORK PULLED!"
11.2 pounder, good to go.
