Chief Longwind Of The North
Certified/Certifiable
I didn't intend to suggest that Memphis style pulled pork was the only variation worth making. I was simply offering a technique for achieving that style using a slow cooker, and finishing with smoke generated by fire and wood.
As far as the time in smoke is concerned, the pork is already pulled and sits in a large pan, which increases the exposed meat to the smoke. When the meat is then stirred, more meat surface is exposed to the smoke particles. This gives more of the meat that smokey goodness without drying it out.
I wholeheartedly support the idea of trying other means of cooking, and flavoring/enhancing the great flavor of pork, be it slow-roasting in a pit,in banana leaves, cooking Memphis style, or as carnival, Jersey pork, or whatever you want to try. It's all good.
Seeeeeeya; Chief Longwind of the North
As far as the time in smoke is concerned, the pork is already pulled and sits in a large pan, which increases the exposed meat to the smoke. When the meat is then stirred, more meat surface is exposed to the smoke particles. This gives more of the meat that smokey goodness without drying it out.
I wholeheartedly support the idea of trying other means of cooking, and flavoring/enhancing the great flavor of pork, be it slow-roasting in a pit,in banana leaves, cooking Memphis style, or as carnival, Jersey pork, or whatever you want to try. It's all good.
Seeeeeeya; Chief Longwind of the North