BBQ Pulled Pork Sandwiches

Think of your grill as an outdoor slow cooker, similar in cooking technique to your indoor appliance. “Low and slow” coaxes tough cuts of meat into tenderness. The low temperatures melt the marbled veins of fat accomplishing internal basting and overall moistness. Set up this “low and slow” environment either with a gas grill on a very low temperature, a charcoal grill with “indirect heat” or on a Big Green Egg, used in our recipe below.