Spice cookies!
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then bring up to a temperature of 149°F (65°C) and enjoy
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.

Protip: If you need a knife to get the meat off the bone, then you done fucked up. The bone should slide out, with no meat on it.

The soul food shacks and rib shacks in Washington, DC do that shit right. Get that with some Mac and cheese, cornbread, and seasoned collard greens. Wash it all down with an ice-cold 40 ounce. Bonus points if you've got Trouble Funk on full blast.
 
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