On our way to Rocky Mountain National Park on Friday June 17th, Carl and I stopped at a restaurant for lunch. While perusing the menu, I laughed over the description of an item labeled "Carolina Pulled Pork." It noted, "After being rubbed and mopped, we slow simmer our pork for 13 hours till it falls apart."
This, of course, begs the question: Why on earth do the makers of Carolina Pulled Pork need to be rubbed and mopped before they simmer the pork? 'Cause I can't see how that would make the meat any tastier.
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