I can't stand stringy pulled pork.
It's F'n nasty.

So, I used to let it cool, and slice it.

But, if you cook to around 202, the fibers break down.
Then you get nice soft meat that doesn't wind around your
molars and try to choke you.


Screw the cut meat haters.
Throw them in with the bean haters.

Good food is good food.
Changes in presentation mean little.

The stringy meat thing is tangible.

Parents who say they have good kids..Usually don't!