Any good barbecuers here?

[Mermaid]

Low and slow is the key. 300 for 3 hours or more. It's better to grill them at the end so they char, but you can get a similar effect with a broiler.

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The dye helps with presentation, the liquid acts as a marinade.  I baste turkeys with coke.  

It's hard to keep em down on the grill  when they're zooted..but, you know, wurf.

No, I am not just talking about flavor, I am talking about pre prep, anything besides getting the membrane off.

Part of my question was answered. Time and low temp. I am talking about prep that can make the pork more "fall off the bone".

Is there something besides brut force to get the membrane off? Make it easier to remove it?

I will put a dry rub on them the night before and cover with foil and refrigerate. In the dry rub: Salt, pepper, garlic powder, onion powder, cumin and brown sugar.