I recently was asked to assist in the new opening of a restaurant. The Chef has a menu item that requires pulled pork. His method: 1. Season the pork generously. 2. DO NOT cut the pork. Cook the whole block of pork as is. Only score the skin side about 1/2 inch deep. (this, he says, is the key to the muscle fibers breaking down) 3. 12inch Hotel pan, with roasting rack, and water to the rack. 4. Cover with foil, and oven for 3-4 hours. 5. Pull at 150 to let carryover to 165. And walah, pulled pork. Correct me if I'm wrong but isn't pulled pork supposed to reach ridiculous temps (190-250) and need much more water depending on the thickness of the meat and not the height of the rack beneath it? I didn't want to work on the pork since I was pretty confident that it wouldn't be pulled pork at 165 degrees after 3 hours, and knew better than to argue with the Chef. Sure enough someone else jumped at the task and when the pork came out at 155, and was not pullable, he freaked out. The guy working on the pork called the Chef. When the Chef got there, he was pissed at noticing two things: 1. The pork had reached 160F, and so it is "overcooked". 2. The pork was not scored, which is the sole reason why it was not pull-able. I thought everyone was joking, or playing a cruel trick on me. I would actually be relieved if it was a cruel joke. But I will never forget that day when they threw those same whole perfectly good pork butts in the garbage. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Am I wrong, and just missing something?