then bring up to a temperature of 149°F (65°C) and enjoy
Looks and sounds great. Do they give specific spices?
Nigga, I just KNOW that you're not talking about pulled pork or pork ribs. True fall-off-the-bone goodness requires wet brining for 24 hours beforehand, then slow-cooked at 200 degrees Fahrenheit for 12 hours. That's the temp when the fat melts and saturates the meat, as well as melting the connective tissue, which in turn creates moist pork goodness that's tender and slides off the bone clean. Top it off with some mumbo sauce and Old Bay; that's how you do it right.then bring up to a temperature of 149°F (65°C) and enjoy
bow chicka wow wowThe bone should slide out
Looks like a good start. Don't forget to post up the results.Trying to make creampuffs. First recipe out of this fancy french pastry book
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They deflated a lot and were too dense and eggy. I put too much chocolate glaze on top but they were still delicious.Looks like a good start. Don't forget to post up the results.