Pork turn in at Comps

Todd Ras · Apr 7, 2009

Hey guys, doing my first comp in June and doing some turn in box practice but i'm not sure what to do with my pork turn in. I have seen a lot of boxes on here that use slices with some chunks placed by it and some that have pulled in the center and chunks on the outside. Is there a preferred way in comps to do it??

Thanks for the help!:lol:

Gowan · Apr 7, 2009

Pork boxes vary by region as well as the cook's preference. Here in the South you almost never see sliced pork and pulled is common, but up in the Midwest it's the opposite. I'd suggest paying the most attention to boxes that scored well in the area near the contest you have entered.

Harbormaster · Apr 7, 2009

I've only done one comp.
For my turn in we included 6 slices of "money muscle" and chunked the rest making sure each chunk had good bark on it.
Looked good in the box.

oceanpigassassins · Apr 7, 2009

It's hard to say everybody does it a litttle different. Whatever you thinks looks and tastes the best I would go with.

Todd Ras · Apr 8, 2009

Thanks for the help guys!!

Pork turn in at Comps

Todd Ras

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Gowan

is One Chatty Farker

Harbormaster

somebody shut me the fark up.

oceanpigassassins

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Todd Ras

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