it ends up as a truly shreddable bunch of meat. I have only a 3-4 pounder and am wondering if I should opt for a lower temp to cook it so that we can eat it very shredded.
Hi Marg, I haven't tried it yet - but I'll tell you what I planned on doing when I do
post-marinade, I am going to slow-roast it in the oven as I do with the pulled pork - low and slow for about 8 hours. That will give a good shredding texture.
