Cook's Country (June/July 2015)
There we were, standing over an electric mixer filled with slabs of steaming-hot oven-roasted pork.
"There's no way this is going to work," said Zach.
"I'm dubious," said Clay.
The plan -- to use the stand mixer's paddle attachment to take cooked pork shoulder and pull it for barbecue -- seemed like a recipe for disaster.
We winced. We shut our eyes.
We threw the switch.