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Reviewed Pulled Pork
Jun 16, 2011 in Food Network Community Toolbox on FoodNetwork.com
“This was great! I got a 9.5 lb butt and just added a half hour cook time at the end. I also upped the temp to 300 for the last hour because I like it when there is some crusty bits. Worked like a charm.
I doubled the amount of brown sugar as I found the BBQ sauce only tasted of the vinegar. That really balanced out the flavor. Reduced it...”