I do a post cook "marinade". I collect the pan drippings, defat them, mix them with some acv, brown sugar, and red pepper flakes then heat for a few minutes while I pull the cooled meat. Real natural flavor throughout without any sense of having sauced the pork.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR]
[COLOR=Gray]22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp[/COLOR]
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