Seems like you have your answer but I'll throw in my 2 cents also. I agree you need to take the temp up. I thought I had read several places before finding this site that you only needed to take pork to 165 and maybe so for it to be safe. But after finding this site I would take it to 195. Then I helped out in a comp and the guy was taking his to 220. I pulled several and basically all I had to do was crush it with my fingers in one move and it fell apart, of course there will be a few big chunks you have to work still but the higher temps do the job.
Pulled pork FLUB!!!
- Thread starter smoknrookie
- Start date
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- Jul 6, 2008
- 30
- 10
If you weren't located in Florida I would be more than glad to send you one to try for FREE!!! Sure beats paying the price they want for at the stores..
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