Originally Posted by
tranum
As for personal taste, I like a bone-in pork shoulder or butt. The bone gives it real flavor. Strain off juices when done and chill. Skim off fat and pour the flavorful juice over pulled pork. Makes great sandwiches or Pork Carnitas.
I agree. I find a pork butt roast ends up more tender than loin and I like it better for pulled pork. I'll sure try the method of apple juice as a flavor additive though. I wonder if it helps tenderize? I usually add onion and a can of tomato sauce when I make pulled pork and let the one doing the eating decide if they like bbq sauce on theirs.