-Steve. Thanks! We always seem to have BBQ we like without it, so why change? You just don’t want it to dry out on you. Beautiful thing about a recipe like this is just about any rub will do. They’re just that good. I live in the UP of Michigan, spent time traveling to your neck of the woods to find the best food ever. Different parts read different temperatures. I live in Virginia and my family is from Eastern and Central North Carolina. Flip it over. Thank you in advance for your help. I’ll be waiting to hear the results. I’m delighted beyond measure to find this method and to be able to do it myself! Love the taste, but I cooked the shoulder until it reached the 190 degrees, wrapped it to rest, but when we tried to pull it, we couldn’t. I am excited to try your recipe, I will give it a test run next weekend and if it passes my families approval- I will make 4 Boston Butts for my wedding. I realize I’m stepping into an area that can stir up a lot of emotions and opinions, especially here in North Carolina. The very interesting thing he does is he sets his roast on top of white/sweet onions peeled and cut in half. I’m glad you found our recipe and gave it a try. Place pork on a rack in a large roasting pan. Came out great I’m a Carolina boy also so I stepped up the vinegar, hot sauce, sugar, and crushed red pepper flakes. Start out slowly in adding the sauce. I have 2 butts in my refrigerator right now that I picked up from Ruler Foods today (Kroger subsidiary). Hi Louise, Maybe I can get a recipe for that online soon. Only problem is I don’t have the space for a grill large enough to cook one on. I have been using your recipe for pulled pork for years now. In the past, I’ve covered the pork but I didn’t this time. I can’t wait until it’s ready! Hopefully it will encourage someone else to give it a try. I appreciate you taking the time to share your comments and your results with us. If I have the time at home, I’m certainly going to use your recipe from now on. I’m always happy to hear that a recipe turns out well when someone tries it. Over cooked pork just isn’t any fun. I’ve made it again today for another party, and although it is time consuming, it’s not a difficult recipe, and the pictures and step-by-step directions take all the guess work out of it. So into the oven it goes. Still, some folks insist that you aren’t cooking barbecue unless you cook it over wood coals the entire time. Hi Steve just wanted to say a big thank you for this recipe and method, I made it last night for my birthday party and the guests all loved it. I found two butts at our local big box store (have to buy in two’s) which are each about 7 lbs. I LOVE pulled pork. Steve, I’ve made this twice now and it’s absolutely delicious. Military? I used you spice rub recipe and picnic butt roast. I am so excited. When the pork is done, remove it from the oven. I just hope it’s not dry and over cooked. -Steve. Since I’m in the Piedmont area of the state, I’m pretty much located in the middle but, my house prefers the Eastern North Carolina Vinegar Based Barbecue Sauce as opposed to the ones that are made with ketchup or, some form of tomato sauce or paste. Be Blessed!!! I’m thankful you’ve found Taste of Southern. I’ve been putting it in soft shell tacos with coriander and avocado: amazing. That could be a problem. I had other plans for my 4 lb pork shoulder picnic but fate intervened and led me to your recipe. Pulled pork can then be made to any number of flavors. I’m glad you’ve discovered a way to enjoy Pulled Pork BBQ and to save some money at the same time. I think I love you. Its still a lot of meat and well worth the time to fix it. However I was so disappointed. I trust your palate! Keep up the great work. We are hosting a Superbowl party and pulled pork is on the menu! I was worried that my meat didn’t seem like it was shrinking down enough, but it was quickly put to rest when the meat fell right off the bone and was as tender and tasty as you imagine.
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