Also called pulled pig and sometimes just plain barbecue.
We wanted to develop a recipe for pulled pork that rivals that of the best barbecue joints but won’t be an all-day affair. We pair the pork with another barbecue classic—cornbread.
Our tests showed that wraps either cling or keep food fresh—not both.
Brushing regional differences aside, we wanted both a tender, fluffy crumb and a thick, crunchy crust. But what we
wanted most of all was sweet corn flavor.
For the most tender, succulent home version of
this Southern classic, you need two unusual
elements: plastic wrap and a paper sack.
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