So I had one of those bright ideas while at Costco. I seem to remember someone along the way in my reading saying that Montreal Steak seasoning is great with pulled pork.
Well, I bought the big ol' container of montreal and flooded to shoulders and smoked them up.
I left one whole (bringing it to a family gathering in a couple days), and pulled the other one and did sauce.
Let's just put it this way, it's way too freakin salty! I believe the bark is where the salt stayed, but it's all mixed in now and I am due to serve a bunch of people this weekend all waiting for this.
Is there any way I can cut down the salt on this batch, or am I going to be serving boatloads of lemonade?
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