jjanecka wrote:Mikekoz, I've never had good pork outside of Texas and Louisiana unless it came off a whole hog. I just don't get why the hell people just want to shred apart the meat, if you're doing that, you might as well just make carnitas, the taste is just so much better imo.
Come for a visit and I'll show you how it's done.
No disrespect meant here, however, if you had some of my pulled pork you would forget about that Texas crap.
Just kidding, brother. I do make some of the finest pork shoulder around though. At least that's what I've been told.
I do like how the TX people season their meats, however. Don't need much more in a brisket rub than salt, pepper
and chili powder. For pork I might add some raw sugar and maybe some granulated garlic.
Most people over think this stuff and put every seasoning they have in a rub. Same with injections.
The KISS method works for smoking meats. Keep It Simple, Stupid.