Sure, you could go for burgers and dogs this holiday weekend, grilling to order like many a man on Memorial Day before you.
Or you could eat one of these. First We Feast offers this awesome guide to barbecue at home, featuring the surefire advice of Mable’s Smokehouse pitmaster Jeff Lutonsky.
Besides tons of flavor and good bang for your buck, slow-cooked meat offers a very low failure rate. The built-in fat content that ripples through the muscle melts as it renders, essentially basting the meat on its own accord, says Jeff Lutonsky, the Oklahoma transplant who’s pitmaster at Brooklyn’s Mable’s Smokehouse.
As a result, he says, “pulled pork is really hard to mess up.”
By that logic, all slow-cooked pork butt is pretty damn good, especially in sandwich form. But we think we’ve found a particularly sure-fire formula. Whether or not you decide to break out the coals and wood chips, always make sure to turn the heat real low—you can tell your friends and family the wait’ll be well worth it.
Have a great three-day weekend, and go forth and barbecue, friends.
THE COMPLETE GUIDE TO MAKING PULLED PORK SANDWICHES AT HOME [FirstWeFeast.com]