[handk]

If you like that stuff, you are obviously from Michigan or some other snow encrusted tundra and grew up eating salisbury steak.

Exactly. Only a complete idiot would spend 15 hours plus carefully smoking a 10-pound pork shoulder, using just the right kind of wood, regulating the temperature and smoke draw over that long period of time, in addition to prepping the meat with a special dry rub mixture in the first place, then letting the finished cut "rest" for a sufficient amount of time, before pulling, and then...

And then...

Smothering, SMOTHERING, the finished pulled-pork in a heavy "catsup"-based, store-bought BBQ sauce!

If you're that dense, here's what you should do instead. Get your pork shoulder, BOIL it for an hour in salted water, let it cool, shred it, then pour that crappy BBQ sauce all over it -- SAME DIFFERENCE.

Am I right, "putupon"?

[putupon]

Absolutly. Although I suspect the "ketchup based" people are the same ones who call shredded beef BBQ. Thats all right, any warm food probably taste good to an ice fisherman on Lake Superior in January. Speaking of which, have you ever had that Spam molded in circles they call Canadian ham? Yankees call that food and eat it too.