If You Doubt 'Low and Slow'

I am here to tell you that it makes a difference when you are making pulled pork!

The pictures will go up later, but I usually do a Boston butt or Picnic for about 4 to 6 hours at 300 degrees. Changing that to 225 and cooking for 12 hours results in a piece of meat that pulled apart with no effort at all.

Then, I got asked if I would make pulled pork for a catering type gig-pay and all.

If that isn't a sign that low and slow is better, I don't know what is!


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