M
Maldito2
Guest
My wife prefers her pork to be sliced and not pulled. This weekend I am going to do 2 pork shoulders. One for her (sliced) and one for me (pulled). Is there anything different I need to do to keep hers firm enough to slice? I read somewhere (can't find it now) that all I need to do is not bring the internal temp up as high as for the pulled pork.
thanks
thanks