darita
is Blowin Smoke!
Just did my first pork shoulder and it turned out great, thanks to you all. 90% of it was juicy and tender, but that last 10% was dry and tough. Wish I could remember exactly where it was on the shoulder, but it was my first pulled pork and I was pulling frantically.
Anyhow, is there any way to keep the dryness from happening at all or is this the norm? I put the shoulder directly on the grill and never turned it.
Anyhow, is there any way to keep the dryness from happening at all or is this the norm? I put the shoulder directly on the grill and never turned it.