Originally Posted by jeffsee
It was a small roast. Even though it cooked to 195 and the bone twisted right out, when I went ot pull it, it did not pull apart easily. This was from a butchered hog, and not quite the same shape/cut as the 8-pounders I normally cook. I normally LOVE my pulled pork, but this just didn't do it for me.
As with most things we cook on here, my "customers" won't notice the difference, but I do.
Was it probe tender all over?
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