I have a question about the recipe "Pulled Pork with Stubbs Sauce" from thirschfeld. I have 2 questions about the Pulled Pork with Stubbs Sauce. Is it skin on? And how would I adjust the cooking time if I get a smaller shoulder, e.g. 4 lbs? Thanks!!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)