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Reviewed Pulled Pork
May 11, 2012 on FoodNetwork.com
“As a fan of BBQ and have made pulled pork a dozen times on my Big Green Egg in the last 2 years I was looking for something new to try.
I was going to cook up 30 lbs over 15 hours so I knew I needed a little help keeping the moister in so I used the brine in the recipe.
Everyone at the party wanted my recipe and...”