S.O. and I are wanting to attempt pulled pork at home. However, I've heard all sorts of conflicting messages about which cut of meat to use, to brine or not to brine, rub or not rub, grill or no grill, etc.
What says you?
Any tips on where to get the right pork shoulder/butt for the most tasty pulled pork? I've seen Ralph's has pork shoulder with arm, or something like that. I'm in the san pedro, so any recs convenient to that area would be helpful.
Thanks in advance for your recipes. I promise, any recipes are for home use only (and with that in mind, any pulled pork is likely just for me and the S.O., any tips on saving leftovers would be appreciated).