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.
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.
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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