Tim, I know what your are talking about but I'm pretty happy just mixing the bark in with the pulled pork. Seems like that's quite a bit of flavor.
However, I have made pulled pork for people who pull out all the dark pieces of bark.... go figure.
I'm looking for new ideas to season the entire profile of a pork butt prior to smoking. I've injected with just about everything, and am still looking for more flavor. No matter what I do, the center seems to be pretty plain.
I dust the PP with my rub AFTER pulling to give a little jump in flavor.
I dust the PP with my rub AFTER pulling to give a little jump in flavor.