Very good. In fact I just ate some more tonight. I effed up though. I read-over the part about NOT using pork tenderloin and THAT is what I used. If the butt is better I'll definitely try it too.
The tougher cuts always have the most flavor if cooked low and slow to break them down. Scary how easy that recipe is to fix and it is very good. It freezes well too.
Yes, another learning part of the experiment. I put TWO pork loins. :lol: Didn't realize HOW MUCH they'd make when pulled apart. We froze some.
I've had food poisoning twice. Once really bad from boiled crabs. I think a few were dead before we cooked them. I couldn't leave the bed for 24 hours and was out of work 2 days. That being said I would have eaten it. If it just sat out over night it's fine as long as it's cooked.
