Stop Guessing and Start Cooking Pulled Pork and Burnt Ends Like the Pros 

After hours of tending the fire, you finally pull your pork butt off the smoker, only to find…

It’s dried out and tough…

It tears apart into unappetizing clumps…

Or it’s missing the crisp, flavorful bark you imagined.

If you’re like a lot of us, you dream of cooking the kind of pulled pork and burnt ends the pros cook on YouTube. But either it looks so intimidating you keep putting it off… or you’ve tried it and been disappointed at your results.

Ever wish you had a grizzled barbecue veteran to walk you through every step, outline the pitfalls, and reveal the insider tricks you need to be confident in your next cookout?

Now you do. Or you will, when you join pro pitmaster Dante Cimino for Pork 101, a hands-on masterclass designed to take the guesswork out of pulled pork forever.

Dante is a competition pitmaster and founder of the Sasquatch Inferno barbecue comp team, formerly known as Dante’s Inferno. He’s cooked elite events like the Jack Daniel’s World Championship Invitational Barbeque, The American Royal in Kansas City, and The Kansas City Barbeque Society.

And later this month, he’ll be right here at Smoke‘N Dudes to share his barbecue pork secrets with 30 lucky insiders.

Learn how to:

Achieve the perfect texture for sliders and other pulled-pork classics.

Monitor your progress so your pork comes out tender but not mushy.

Break down the connective tissue fully without drying out the meat.

Read the same finishing cues the pros go by so you’ll know exactly when to pull it off the smoker.

Plus, learn the tricks of making crisp, caramelized burnt ends that will wow any crowd and establish you as a cook to be reckoned with.

Look, you could keep guessing and hope to figure this out with enough trial and error. But if you want to skip straight to the fun part and start turning out great pork every time you cook, it’s hard to go wrong here.

And with the way food prices are going, getting the skills to never ruin another expensive pork butt might be the best investment you make this year.

By the way, don’t waffle around if you think you want to do this. These tickets sell out fast with just 30 spots available, so reserve your seat now or you may be out of luck tomorrow. ⏳️

See you there!

Date: Saturday, November 22nd, 2025

Time: 10:00 AM – 12:00 PM

Location: Smoke’n Dudes BBQ, 3720 Bristol Pike, Bensalem, PA

Price: $100 per person

Availability: Only 20 spots