Tip:
Highlight text to annotate it
X
Okay,
here at Rib City, our pulled pork, we don't rub or anything. This is going to be a wet
store, any food provider. Sam's Club, Costco, any place like that. It's probably not right
out on the shelf. You'll probably have to ask the meat department for this cut. And
again, you want to do a cap on. Not a full cap. Just a thin layer of fat and you want
them to trim it for you. It saves you about an hour, hour and a half, if you have the
butcher trim it for you. So we're going to get that started. We're at 225 degrees. We're
going to leave it in here for about 8 hours or bring it up to about 180 degrees.