Everybody should do this atleast once, monthly.
I slow roasted a pork shoulder, and ate a good slab of it like that, then, after it cooled, I pulled it, and ate it all week on sandwiches. So moist and tasty, salty from the rub before it went in the oven.
This recipe was a true discovery. And it clearly falls under the
definition of a sandwich, since the meat has been shredded, not formed into an unnatural shape such as a patty.
