Prep the Pork: Pat the pork shoulder (or butt) dry with paper towels to remove any excess moisture. Apply the Rub : ...
a pork butt, for example, is significantly larger than a cut of tenderloin. Like with a brine, salt is central to why the dry rub resting time varies with the cut of pork. Read more: 15 Tricks For ...
Nothing says comfort food like juicy, smoky, fall-apart-tender pulled pork. The only problem? Traditional recipes often ...
Purchase a boneless pork shoulder (also called pork butt) that’s about 4 to 5 pounds ... and proteins (as well as the sugar in the dry rub), which creates new flavor compounds, elements that ...