by Steve » 15 Apr 2010, 13:29
You'll probably get one around the 4KG mark at competition, maybe a little bigger. I would think it'll be bone in, I hope it will be.
for turn in, you're given a styrofoam box (think kebab box) in which you can only put your meat and a garnish of either green lettuce or parsley. I guess you could put a dollop of suace in there but you certainly couldn't put a little pot in as a side dish.
You can turn you pork in without sauce if you choose. I wouldn't recommend it though. Typically a competitor would warm some finishing sauce ready for turning in then they'd dip their pulled chunks in or brush them with the sauce. You can also serve chopped, shredded and sliced bits of pork in, or a misture of all of the above.
Remember the judges are obliged to taste each type you turn in so don't turn in anything that is not as good. You'll likely find that the muscles around the bone will be very flavoursome so you may choose to pull these and turn them in.
Everyone does things a little different though, so you'll just come up with your own style over time.
Good luck with it and keep asking the questions if you want, we're here to help.
Cheers
Steve