Chris Stark emphasizes that resting meat after cooking is crucial: "A post-cook resting period is fundamental for all proteins" ensuring flavor and tenderness distribution.
Stark humorously notes the hazards of handling hot meat, saying, "Shredding a 200-degree pork butt comes along with 200-degree hands," underlining safety concerns during the cooking process.
The director of culinary operations advocates patience in cooking, stating, "If you've spent 16 hours cooking a pork shoulder,...what's another 30-40 minutes, to achieve the best possible version of your pulled pork!?"
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