The Boston Herald spotlights chef Mark Molinaro’s (formerly of Ritz-Carlton & Four Seasons) delicious instructions on how to make pulled pork, a must-read:
After completing his undergraduate studies in anthropology and hiking the Appalachian Trail, chef Mark Molinaro received his AOS degree from the New England Culinary Institute and worked at the Four Seasons Boston hotel. He then joined the Ritz-Carlton hotel chain, helping to open properties in Half Moon Bay, Calif., and New York City (Ritz-Carlton, Battery Park).
Barbecue pulled pork was once only found at church suppers and large family and social gatherings. Nowadays, it’s widely available at restaurants coast to coast. Regardless of what smoking method you use, this recipe will show you the steps to produce moist, tender and flavorful pork shoulder you will be proud to serve on a bulkie roll mopped with your favorite sauce, accompanied by coleslaw and fresh grilled corn. – from Boston Herald