Pulled pork is one of life's great joys. It's meat-lovers meat. Now, goodness knows I'd never look anything but favorably on anyone who takes their food seriously, but boy, there are people out there who take their pulled pork very, very seriously. From the age of the pig to the heat of the coals and the phase of the moon (okay, not that one), or the precise amount of vinegar to molasses -- it's all about perfection. They have my full respect.
But in real life, we can't all give over an entire weekend to slow-roasting a hunk of meat, but does that mean we must go without it's superlative, sweet and smoky joy? Not on my watch. This awesome recipe is a sure keeper.