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Washington, District of Columbia

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Reviewed Pulled Pork

Oct 2, 2011 in Food Network Community Toolbox on

A good, complete recipe. I used a 9lb pork shoulder and after 9.5 hours, it was barely over 165, even at 250-degrees for most of the time. Flavor was still solid, albeit at that point, my hungry guests were going to get "roast pork" rather than pulled pork. The slaw was a phenomenal idea - notably the broccoli - and a total crowd pleaser. Did...

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