The owner of our place, some old man who doesn’t work in the restaurants took away our marinade on our pulled Pork, among other things. Now it’s just Pork Rub added.
He also took away the marinade on the pulled chicken for being "too spicy" when it was only chipotle pepper spicy level. He's just an old man with increases spiciness sensitivity.
by IndifferentExistance
10 Comments
IndifferentExistance
Do other people normally not have apple cider and a BBQ sauce mixed in like we used to? Do other places let the customers choose their type of sauce like we now do?
IandIreckon
This pork is TOO DAMN DRY
bluegrassnuglvr
Are you shredding that while it’s still hot? Looks pretty dry, especially without adding anything back to it.
I would let that pork cool completely before shredding it. All that steam coming off it is moisture you’re losing.
rabit_stroker
Maybe you should add the renderings back. A lot of traditional pork BBQ is just dry rub and pork. If you don’t over cook it you don’t need a marinade or sauce to add moisture
JesusStarbox
No sauce dry rub BBQ is standard in my area. You add mustard slaw and hot sauce or white sauce on the sandwich.
ericadame66
Dry rub. Smoke 250 for 1.5 hours. Flip and another 1.5 hours. Wrap til 200. Rest in foam cambro til 150. Pull. Refrigerate.
Millerhah
Some old dude? Do you not know who he is? Sounds like you’ve never met him before.
10 Comments
Do other people normally not have apple cider and a BBQ sauce mixed in like we used to? Do other places let the customers choose their type of sauce like we now do?
This pork is TOO DAMN DRY
Are you shredding that while it’s still hot? Looks pretty dry, especially without adding anything back to it.
I would let that pork cool completely before shredding it. All that steam coming off it is moisture you’re losing.
Maybe you should add the renderings back. A lot of traditional pork BBQ is just dry rub and pork. If you don’t over cook it you don’t need a marinade or sauce to add moisture
No sauce dry rub BBQ is standard in my area. You add mustard slaw and hot sauce or white sauce on the sandwich.
Dry rub. Smoke 250 for 1.5 hours. Flip and another 1.5 hours. Wrap til 200. Rest in foam cambro til 150. Pull. Refrigerate.
Some old dude? Do you not know who he is? Sounds like you’ve never met him before.
This pork is making me thirsty
You’re marinating pulled pork?
Time to get a new job