The Culinary Arts Thread

That’s not a pulled pork barbecue sammich. 🤣 What is that, a loin pork roast? Still ketchup on any pork is ludicrous.
That was a shoulder I put on the smoker late one morning and didn't get it to 190+. It would have pulled but it was good sliced. Probably why I am looking for a sweet rub. If you get a good sweet rub ketchup doesn't go bad with it. The more savory rubs do need bbq souce.
 
That was a shoulder I put on the smoker late one morning and didn't get it to 190+. It would have pulled but it was good sliced. Probably why I am looking for a sweet rub. If you get a good sweet rub ketchup doesn't go bad with it. The more savory rubs do need bbq souce.
Marinade and cook your pork in Wickers and you will be smacking yore lips.

C63BA302-9A03-4219-93B6-611F227162AD.jpeg
 
You familiar with the product? You could inject it. It comes in smaller bottles if you want to taste it.
Looked up the ingredients, sounds good. I wouldn't inject it I dont think. I don't brine or marinate pork shoulders however, I found a brine I like for turkey and may try it on a shoulder.
 

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