As anyone who's been cooking for more than their college/ first boyfriend years, I would agree that the recipe additions are excessive and that you can make do with any 3-4 picked out of the mix. Any seasonings you like most will work just fine, whatever you pick!
E.g., I hate vinegar and never put it into any of my 1hr/overnight marinades, and the meat still turns out amazing; you just need some sour (or oily/creamy) ingredient there.
As for browning the meat, you can do it for the crust, but no one would notice it you don't. The flavor and look would be more enjoyable I believe, but this argument is like comparing Brad Pitt to Ryan Reynolds. Both perfect. Just a bit different :)))
I loooooove pulled pork so hope this recipe will work for you w/o busting anyone's insides :)
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As anyone who's been cooking for more than their college/ first boyfriend years, I would agree...