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Author Topic: It's a Wrap! for pulled pork  (Read 369 times)

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Re: It's a Wrap! for pulled pork
« Reply #15 on: February 08, 2018, 10:42:34 PM »

What was surprising was how well the butcher paper held in the liquid; it was trickier to pour off due to the less stiff nature of the paper, but there was no less liquid in the bp than the foil.

That is why I put the foiled butt in a pan after I pull it off the grill.  I just remove the foil and the juices fall in the pan.  I then pull right in the pan with the juices and mix everything together after throwing a little more rub in with the pulled meat before mixing.  I am too lazy to wait to separate fat and reincorporate.

If it were for me and the majority of folks here I would do exactly as you recommend, BBL. You're not lazy, I prefer the term efficient.   :pig:  I am not averse to more fat in my pork, but I do not cook just for myself. So while I am fine with fat leaking out of the bun of my pulled pork sandwich, my wife wishes for a less napkin-centric experience.   :D
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