oh my god 🤤
It looks like your username. (Semi /s)
What meat/cut did you use and how’d you pull it?
I smoked a pork shoulder and you just tear it by hand it gets pretty tender.
Yeah, you’re right. I wrote above comment thinking of the meat I normally get. For a lot of Americanism food it works best the animal gets used and cut in the American way. Getting a specific cut in Europe can sometimes be a hassle
The type of cut used for pulled pork is pretty ubiquitous though. Échine in French, Schweinenacke/Schweinekamm in German. It is basically the thick neck cut on the pig called “pork butt” in American English.
STOP PULLING MY MEAT!
That’s so filthy. Where do I get one?
Lemme smash. Pleaze~
Eeeeeeey! I was worried we’d only see the buns.
I wouldn’t show the buns without a peek at the meat too.
