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I have done 3-1-1 at 250 and they always turn out great. Very tender, no pull, but they stay on the bone. Last week, I tried a 2-1-2 and loved the result. Same tenderness, but had a much better bark. Certainly, they weren't quite as juicy, but that smoke flavor was the best ever.
My wife makes an incredible slaw that is amazing with pulled pork in a taco, on a bun or naked. The ratios of ingredients are always variable, so alter to taste. Spoiler alert: the apples take it to another level.
All ingredients sliced on a mandolin style slicer.
- 1 head green cabbage
- Bit of purple cabbage (optional)
- 1 red bell pepper
- 1 green bell pepper
- 4 jalapenos or serranos
- 1 habanero pepper
- 2 green Granny Smith apples (sliced like very, very small french fries)
- Light olive oil
- Apple cider vinegar
- 2 Tbs lemon juice (to keep the apples from browning)
- Kosher salt to taste
- Black pepper to taste
Combine the apples with the lemon juice and set aside. Prepare the rest of the ingredients and toss. Once done, add the apple slices and toss again.
As you can see, no sugar or mayo is added. It makes a great salad on its own, but is especially good with pulled pork.