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More bark, faster cooking?

jhoward82
jhoward82 Posts: 26
in Pork
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? 
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Comments

  • RRP
    RRP Posts: 26,027
    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!
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    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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