Pulled pork
The last big cook for me was a brisket for a party of eight a couple of weeks ago. It was a nailbiter, 28 hours on the grill, then a few in the cooler, then slicing -- which was a major effort. It seemed like I needed an axe (well, a hatchet at least). And the bark was so spicy Linda was worried our guests might not care for it (mea culpa, why did I add that hot stuff to the rub??) So once sliced, we put it in the oven flooded with beef broth at 250 degrees, and ... drum roll... it came out both tender and tasty! Thus, a crisis was averted, and the party went well into the evening. Had nothing to do with the Sazeracs and Limoncellos... But this is about pulled pork. Here's the story: I pretty much prepped the grill the night before, knowing I had to deliver meat at 5:30pm. All I had to do @ 5am was light the grill, unwrap the overnight rest (rub was Terry Black's Pork Dry Rub mixed with Goya Adobo seasoning with saffron, 95-to-5 ratio, give or take), dump the lit charc...