I DRY AGED a Pork Shoulder for 35 DAYS (the key to the best pulled pork)

Pulled pork is one of the most forgiving cuts in barbecue. The shoulder is filled with collagen and fat, which ensures the end result is almost always tender and juicy. But that doesn’t mean we can’t make it even MORE juicy and even MORE tender. In this video we test 3 unique methods, the results surprised even me! ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US -Instagram: https://www.instagram.com/maxthemeatguy/ -TikTok: https://www.tiktok.com/@maxthemeatguy -Facebook: https://www.facebook.com/MaxTheMeatGuy -YouTube: https://youtube.com/c/maxthemeatguy DISCOUNTS https://www.beacons.ai/maxthemeatguy WEBSITE https://www.maxthemeatguy.com/ FILMED BY Sophia Greb https://www.youtube.com/c/SophiaGreb ————— #pulledpork #dryaged #dryaging #pork #tastetest #wetbrined #drybrined