I've made pork shoulders several times. Always get rave reviews. However, when ever I do it, I always pull it apart. Usually half gets the bbq sauce treatment (from the smoking-meat recipe section), and the other half stays as is. Here's the catch, when ever I make it, it's used for as sandwhich meat. A good hardroll, some horseradish, and a whole bunch of meat.
It's very good, but how does everyone else do it? Do you just serve it as pulled pork? Do you slice it? Or do most people use it as sandwich meat?
Brett
It's very good, but how does everyone else do it? Do you just serve it as pulled pork? Do you slice it? Or do most people use it as sandwich meat?
Brett