My pulled pork went from dry to perfect after I stopped adding liquid

For years I'd put a cup of broth in with the shoulder, but after a dry batch last month I tried it with just the rub and its own juices for 8 hours. The difference was insane, it basically braises in its own fat. Anyone else skip the added liquid for certain meats?

3 comments

3 Comments

margaret_torres1mo ago

Wait, you used to add a whole cup of broth?

felixb255d agoMost Upvoted

Yeah that whole cup of broth thing sounds like a lot...

christopher671mo ago

Oh yeah margaret_torres, I see where the mix-up is. I actually use a whole cup of water, but then I stir in just one teaspoon of that concentrated bouillon paste. It makes a really rich broth without needing a whole carton.