thigpen1
Knows what a fatty is.
My pulled pork has always been good when it was fresh, I never really cared for it after I froze it. I had resigned myself to only cooking 6 to 8lb butts so my q would be fresh when I wanted to eat some. About 2 years ago I bought a vacuum sealer and it helped. What really brought my game up was a couple of apple sider vinegar sauce recipes I found about six months ago along with a good Brunswick stew recipe. Three weeks ago I found some boston butt's for $0.99/lb and cooked 3 10lb butts, had some people over that night and bagged and sealed the rest in pound serving portions. For dinner tonight we threw one of the bags in a pot of simmering water till it was warm, put some meat on a bun, covered it with some ACV sauce, threw a couple of hamburger dills on top and served with a side of Brunswick stew. Man, that was a good meal:thumb:
Last edited: