It doesn’t matter what part of the country you are from or if spell it BBQ or barbecue. One thing is for certain, there is nothing worst than dry overly cooked barbecued pulled pork.
When it comes to shredded meats there is a fine line you need to be careful not to cross. By crossing this line, you take your shredded meats from soft and tender to dry and stringy.
I forgot to mention, you also want to be careful with the amount of liquid you use so that you don’t have a soggy mess. The recipe on the next page uses the age old trick of braising to give you the perfect balance of flavor, tenderness, and moisture. [nextpagelink][/nextpagelink]
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