Until yesterday, I hadn't made pulled pork in years. I decided it was time. I made a rub and smoked this baby over hickory with the fat side down.
It's incredible. The fat is the best part. Crunchy and greasy and delicious. I pulled the meat in about 30 seconds. It came right off.
I'm going to fry it in fat with celery seeds, garlic, bourbon, and onions. Then I'll freeze portions for sammiches.
My house smells better than Chanel headquarters. This is like takeout from heaven.
It's incredible. The fat is the best part. Crunchy and greasy and delicious. I pulled the meat in about 30 seconds. It came right off.
I'm going to fry it in fat with celery seeds, garlic, bourbon, and onions. Then I'll freeze portions for sammiches.
My house smells better than Chanel headquarters. This is like takeout from heaven.
![03 19 23 pulled pork small.jpg 03 19 23 pulled pork small.jpg](https://cdn.homebrewtalk.com/data/attach/756/756110-03-19-23-pulled-pork-small.jpg)
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