I admittedly didn't read all the responses, so I apologize if this advice has already been given.
The answer, in my humble opinion, is pretty simple.
Add Salt and or vinegar.
You're dealing with a large orb of meat which has has a surface to mass ratio of like zero. The only place for seasoning is on that severely lacking surface area. Every pit guy I've ever seen shredding or chopping meat in a restaurant down south does one of two things. He either sprinkles on a bunch of heavily salted vinegar or just dumps on a whole bunch of salt. Like hand fulls of the stuff.
Thing is. pulled pork has a lot of fat and gelatin. That's what gives it it's signature velvety mouth feel. The downside is that this fat and gelatin also gets between your taste buds and the stuff they're trying to taste, dulling the flavor. Salt basically turns up the sensitivity of your taste buds so you can taste the food better. Things like vinegar and other pungent flavors do a variation of the same thing, though they do it in a different way, basically by turning on the sprinkler system in your mouth and washing away enough of the coating on your taste buds to let the flavor through. Your saliva also contains enzymes which rapidly break down food, adding to the illusion that citrus or vinegar marinades and sauces actually tenderize food. They do to a certain extent, but it takes a LONG time.
Soooo, add some vinegar and salt (finishing sauce) to your next butt as you're pulling it. You may find that solves the problem and your pulled pork tastes more smokey and savory. If it's still not quite smokey enough, just add more wood.
The answer, in my humble opinion, is pretty simple.
Add Salt and or vinegar.
You're dealing with a large orb of meat which has has a surface to mass ratio of like zero. The only place for seasoning is on that severely lacking surface area. Every pit guy I've ever seen shredding or chopping meat in a restaurant down south does one of two things. He either sprinkles on a bunch of heavily salted vinegar or just dumps on a whole bunch of salt. Like hand fulls of the stuff.
Thing is. pulled pork has a lot of fat and gelatin. That's what gives it it's signature velvety mouth feel. The downside is that this fat and gelatin also gets between your taste buds and the stuff they're trying to taste, dulling the flavor. Salt basically turns up the sensitivity of your taste buds so you can taste the food better. Things like vinegar and other pungent flavors do a variation of the same thing, though they do it in a different way, basically by turning on the sprinkler system in your mouth and washing away enough of the coating on your taste buds to let the flavor through. Your saliva also contains enzymes which rapidly break down food, adding to the illusion that citrus or vinegar marinades and sauces actually tenderize food. They do to a certain extent, but it takes a LONG time.
Soooo, add some vinegar and salt (finishing sauce) to your next butt as you're pulling it. You may find that solves the problem and your pulled pork tastes more smokey and savory. If it's still not quite smokey enough, just add more wood.
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