Making a good thing even better?
In the past(pre-BGE), I have roasted pork shoulder/butt in a conventional oven. With this method, I've poked holes in the meat and stuffed in garlic, green onion and various other goodies. My question is can this kind of thing be done with pulled pork? With the longer cooking time I don't want to overwhelm the meat with an intense garlic flavor. I would like to impart a slight hint of garlic thru the meat however. [p]Does anyone have any experience with this kind of addition to the pork butt?[p]I'm thinking some hot peppers would be nice in the meat too [p]PP