college_cook
Head Chef
My mission this week was to make carnitas, but of course the week filled up and I ended up omitting the last step of the process, effectively leaving me with pulled pork. I had never really attempted this before, but I was quite pleased with the results. It left me wondering, how much better could this be if I did it right?
I applied my own dry rub pretty heavily, and let the pork shoulder (is this what everyone else uses as well?) cure for a couple of days in the fridge. After that, I seared it on the grill, and then finished it on low-ish heat over about 4 hours.
How does everyone else do this?
I applied my own dry rub pretty heavily, and let the pork shoulder (is this what everyone else uses as well?) cure for a couple of days in the fridge. After that, I seared it on the grill, and then finished it on low-ish heat over about 4 hours.
How does everyone else do this?