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Posted to rec.food.cooking
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Pulled Pork, what cut?
sf wrote:
> On Fri, 11 Jan 2008 09:47:01 -0800, "Dave Bugg" >
> wrote:
>
>> The butcher pulled it from a cryovac, Dee. And pork butt is well
>> marbled, and has a large fat cap. After 16 hours in the pit (or
>> oven) most of that fat has rendered out and the meat is extremely
>> succulent.
>
> Daymn, Dave.... you're making my mouth water.
It's Dee Dee's fault :-)
--
Dave
www.davebbq.com
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