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More bark, faster cooking?

Has anyone made pulled pork from "pork steaks"? Like many, my favorite part of pulled pork is the bark and I am thinking that if I do low and slow on steaks that are a few inches think I can increase my bark/pulled pork ratio. Has anyone tried this? 


  • RRPRRP Posts: 21,297
    Hi - I happen to be a super fan of pork steak - as long as it is thin! That gives a great bark per piece when fried. However to egg a large quantity of it for sake of making pulled pork with lots of bark just doesn't compute in my mind...but if you figure out how to do it I'll listen!
    L, M, S, Mini
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...

  • EggcelsiorEggcelsior Posts: 13,744
    I haven't seen it but a good while back some one made it out of country ribs. It cooked in around an hour and they said it was just like pulled pork. I don't see why pork steak couldn't work. If you try country ribs, just make sure that they are shoulder and not loin.
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