Hi everyone, I am new to ChefTalk and would love to learn more about Cooking!
Just the other day, I tried making pulled pork but was pretty disappointed with the result. I dry rubbed the pork butt and left it in the fridge overnight. However after I roasted it (covered in aluminium) in the oven, the pork butt turned out to be flavourful only on the outer layer. Is there any way that the flavour can penetrate further into the meat? Would love to know why the flavour did not penetrate further into the meat and what can be done to improve this.