KK787 Posted February 6, 2023 Report Share Posted February 6, 2023 (edited) Tried this new pulled pork technique with fantastic results. Smokey, moist without being watery, incredible flavor throughout so much so putting sauce on it wasn’t necessary. The video is below. I used 250 ambient temp at the meat. Once wrapped with Leaf Lard as per the video, increased temp to 300. Just follow the instructions in the video for the best pulled pork you’ve ever tasted. Edited February 6, 2023 by KK787 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 6, 2023 Report Share Posted February 6, 2023 How is his proportion of pork to slaw?Thanks KK. That looks goodSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
KK787 Posted February 6, 2023 Author Report Share Posted February 6, 2023 I am not sure. We made a homemade slaw that was heavy on the white onion that paired up really well with the pork. We didn’t use buns. Contact Jim via the comment section of the video. I’m sure he can help. Quote Link to comment Share on other sites More sharing options...
remi Posted February 7, 2023 Report Share Posted February 7, 2023 Pretty sure Basher was just impressed with the gargantuan amount of pork relative to slaw, and wasn't asking for exact proportions! Quote Link to comment Share on other sites More sharing options...
