This was at the same smokehouse at the Etobicoke Ribs Fest as the ribs in the previous post. The flavour was slightly fruity, like an apple sauce, and full of porky fat goodness. It was completely and utterly drenched in sauce, but not sticky - slightly gooey but when served piping hot, it works. It served lukewarm, I can imagine this being a dud. A crappy pulled pork is the opposite of this, and comes down to improper storage of the good, or poorly executed temperature, or an overly sticky and sickly-sweet sauce.
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