06deacon
The Pumpfaker
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- Nov 28, 2012
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Either a whole hog or shoulder cuts slow cooked till it’s pull tender. Probably a rub on the shoulder cut version. Then pulled/shredded/chopped and mixed with “sauce” of vinegar and possibly salt, spices and pepper flakes. Then more of that “sauce” in a bottle on the table.
The vinegar is actually a great complement to the rich fatty sweet pork.
The vinegar is actually a great complement to the rich fatty sweet pork.