I realize that a recipe for pulled pork is a kitchen version of an oxymoron. But I tried to write mine down in a way that will give you the confidence to pull off the sort of clean-out-the-fridge improvisation that makes the best pulled pork. While bbq sauce varies region to region, all over the country and some are sweet and smoky, some spicy, some vinegary and thin, all sauce has some combination of the same elements. It’s how they are balanced that makes the difference. I really like all the different sauces at different times, but for pulled pork, I emphasize the sweet and smoke a little more. I also like a thicker sauce so it doesn’t soak the bun through immediately. I am going to list some common ingredients I’ve used organized by element. You can use any of these, and really, using them all will contribute to a more complex the flavor. Just keep them balanced. Also, I’ve never written down this recipe before and the brioche recipe hadn’t been used in awhile, so there were lots of surprises, “mistakes” (or opportunities for technique development) and messes this past week. I’ll share them with you so you … Continue reading →