Almost all of my Q experience is with beef (except for pork & venison sausage). I have a hankerin' to tap some butt (pork, that is).
My questions have to do with saucing. It looks like when you're shredding/pulling the pork that you sauce it up some at that time. Am I right? And then you can have sauce available to add for each serving as wanted. My plan is to make up some Roxy's Mustard Sauce to add for each sammich. So, would I add some of that while pulling first? Or would I use something else? So do you call it a pulling sauce and then a finishing sauce? Chances are extremely good that I'm over-complicating this.
I'm from Texas, not the Carolinas, which is no doubt painfully obvious by my questions.
Thanks, y'all.
My questions have to do with saucing. It looks like when you're shredding/pulling the pork that you sauce it up some at that time. Am I right? And then you can have sauce available to add for each serving as wanted. My plan is to make up some Roxy's Mustard Sauce to add for each sammich. So, would I add some of that while pulling first? Or would I use something else? So do you call it a pulling sauce and then a finishing sauce? Chances are extremely good that I'm over-complicating this.
I'm from Texas, not the Carolinas, which is no doubt painfully obvious by my questions.
Thanks, y'all.