It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Pulled pork is part one of the Holy Trinity of American barbecue (the other two members are smoked brisket and barbecued ribs). Its birthplace is in the Carolinas, where pork shoulders are slow roasted over smoky hickory or oak embers until they are so tender you can pull them apart with your fingers--which is precisely what you do. Wood smoke is the soul of pulled pork; its beneficent presence is recognizable by the smoke ring, a reddish layer just below the surface of the meat. This smoke ring is the signature of a master pit boss. Follow the technique here and you will achieve it, too.
For more features, and a better overall experience,
Please upgrade to Internet Explorer 10.
Click here to download Internet Explorer 9.