For years my go-to way of preparing pulled pork revolved around the idea of submerging caramelized meat in the oven with broth and aromatics (like onion, garlic, cilantro stems, and a jalapeno) over low heat for many hours, sometimes even overnight in the crock pot. I have always loved braising because eventually all of the toughness disappears, not only creating strands of … [Read more...] about Red Chile Mezcal BBQ Pulled Pork