I like a nice bark for sliced pork, but I'm vexed as to why people want bits of tough/chewy bark in pulled pork. Anytime I smoke a butt knowing it's going to be pulled, I'll get as much smoke on it as I can, then after about 4 hours I'll foil it with apple juice or peach syrup and let it braise on the smoker until it hits 205F before resting for a couple hours. By doing it this way, the butt falls apart and even the outer-most layer of meat is melt in your mouth tender. That's how pulled pork should be imo.
As for why your first attempt was dry, it's probably because you pulled it without letting it rest. The importance of resting a pork butt cannot be emphasized enough.
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