Time to reinvent pulled pork

After looking at our scores so far this year, it's pretty evident that our old standby, pulled pork is no longer working for the judges. What's puzzling is the fact that it used to be our strongest entry and we haven't changed a thing. Are the judges taste changing or are we inadvertently doing something different. I thought our pork at our last competition (Shrewsbury) was our best this year, but the judges didn't agree. In fact, the only time this year that pork was our best category was Wildwood and that was nothing to brag about.

I've got a few ideas for pork and a couple of weeks before Dover to try them. That's what is so challenging about this pursuit. We're constantly trying to improve our products and sometimes it even works. This year, we started over with chicken and ribs and our scores have improved dramatically. Our brisket has been pretty consistent and has been our best category.