Pork slice question

manbearpig

manbearpig

Knows what a fatty is.
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I've been seeing alot of large pork slices on the BBQ Critic website. Are these guys that are having trouble isolating the MM or is this a trend I'm not aware of. They look tasty and I would love to give it a try , but I'm just not familiar with this . Help
 
The trend towards presenting MM slices is growning. Before BBQ Pitmasters season 1 and Myron talking about "the Money Muscle" it was rare that we saw it come across on a pork entry around here anyway. Now, probably 70-80% have it. It's not a requirement by any means, but does help break up the mundane nature of just a pile of pulled pork. However, I have seen a lot more just sliced chunks too. These, IMHO, haven't fared nearly as well.
 
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