Why I didn't like pulled pork. Until recently.

h20egg · August 2010

When I moved to NC 15 years ago, I was not impressed with this commercially sold pulled pork. Struck me as almost steamed meat, chopped up, OK, but where's the flavor? Vinegar? Vinegar slaw? Just not my thing.

Now, having done about 10 butts, I'm a big pulled pork fan. Why? Because I can pull it myself and chop it not into miniscule mush but stuff that looks good, and include lots of the flavorful bark, which you rarely see much of in restaurants. I think they consider it a defect if it's even produced. Suspect the local place doesn't even use a rub. And, done at home, you can sauce it with something that actually resembles...BBQ sauce! (OK, now I'll be run out of NC)

Only thing about butts is the time! I've done overnight, and started real early for evening pull. I thought I'd decided that overnight was the thing, refrigerate after a morning pull. But, I gotta admit that getting up early before work last week and pulling three butts with my coffee was not really the most appetizing way to start the day! Pulling a lot of pork is best done when .... you're hungry for pork!

tnels · August 2010

I've actually stopped pulling the pork and, after a nice rest, serve the whole roast for guests to pull themselves. There's nothing better than freshly pulled pork butt. No need for sauce.

jeffinsgf · August 2010

I feel the same about the all night ordeal. I started experimenting with different temps and methods, and I've had really good luck making excellent pulled pork in a normal workday. This was a big hit at the Springfield EggFest last year.

http://www.sharptoolsusa.com/jeff/latinpork.pdf

The Naked Whiz · August 2010

Allan,

I felt the same way when I came to NC 36 years ago. I still feel the same way. I won't eat BBQ in a restaurant here unless it is from one of the real places that cooks over wood. I love my pulled pork now and don't feel too arrogant when I turn up my nose at Don Murray. In fact, I got a real nice compliment from an 80-year old neighbor who was born in Johnston County, and he was picky about his bbq!

Jeffersonian · August 2010

There are a lot of factors, but I think the biggest one is freshness of the PP when served. Restaurants just can't keep PP fresh enough without saucing the hell out of it because they aren't sure when it's going to be consumed. Either that, or they have to have someone standing by the whole time to pull it when there's a demand, and that's expensive, so they pull, sauce and let it sit.

I've been doing a lot of events lately, and people just flip for my PP. Sure, the Egg does great butts, but I'm convinced the biggest difference from what I do and what they get elsewhere is the fact that the meat that goes on their buns was pulled, at most, a few moments before.

Carolina Q · August 2010

I know for a fact that at least one place in your neighborhood (more or less) doesn't use a rub. Or at least that's what they told me when I asked. Hursey's in Burlington. I have eaten there a few times. Not the best, not the worst... mine is better.

I often wondered if these Q joints kept the bark for themselves. Best part, ya know?

Something that resembles sauce?! :woohoo: You are right - you WILL be run out of town if they find out! Can't say as I blame 'em!

Why I didn't like pulled pork. Until recently.

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