You have to try Blue's hog Tennessee Red for your pulled pork. You'll never want to use sweet baby ray again.
I have noticed Hampshire pork has a darker color than most other pork.It just may be the breed.I think most other (whiter meat)breeds are the common pork for market.The only issue I ever have with my pulled pork is that it loses the nice pink color very quickly after I pull it. I did some reading today and someone claimed that it wouldn't lose the color if it's allowed to cool (wrapped in foil) before being pulled. Can anyone verify that? I usually leave mine wrapped for hours in foil, under a towel and in a cooler before I pull it but it's always very hot to the touch when I pull it.
I'm going to plan ahead and try letting it cool next time to see, just curious if anyone has tried both ways and noticed a difference?
Where can it be found? I'm all about trying new sauces.
I will always take darker fattier pork over the lean whiter cuts most popular today. Lean pale pork is for people who don't like how meat actually tastes.I have noticed Hampshire pork has a darker color than most other pork.It just may be the breed.I think most other (whiter meat)breeds are the common pork for market.
Where's the pork butt pictures???
Ever tried a true Indiana pork butt. Rub it with Shoup's seasoning, shred it then save it in Shoup's BBQ sauce, a true Indiana tradition.
I hadn't eaten all day and I tore it up and didn't think to take pics. Didn't really look a whole lot different than the pic I posted this morning, just a bit darker on the outside. It was nice and pink when I was pulling it but it greyed out on me quickly.
Which one lol?Fargo,how did you keep it moist?