Here are seven tips for superior pulled pork: crafting the best flavor, cooking methods for foodservice, making the most of menu potential, knowing the difference between a few of the most loved barbecue sauces, and more. 1. Low and Slow It bears repeating: “Low and slow; low and slow; low and slow,” intones ballpark executive chef James Major of Progressive Field in Cleveland, OH, emphasizing the importance of the cooking method for fall-off-the-bone pork. During a ...
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