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Joined: Jan 2012
Posts: 26,719 Likes: 13
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2012
Posts: 26,719 Likes: 13 |
Hailing from SWVA I've pretty much grown accustomed to my pulled pork being just that 'pork' and only pork that you do with what you desire after it's on 'your' plate.
But as a kid I spent a good bit of time in far southeast VA and northeast NC where it was minced and spiced.
Then there's central N.C. where how it's prepared changes every 30 miles or so, vinegar based here, red sauce based there.
This week I was gifted a variety pack of sorts from a butcher shop in Lexington, S.C.
I had never tied mustard based pulled pork.
It was interesting for sure.
Shout out to Caughman's Meat'n Place
FJB & FJT
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Joined: May 2016
Posts: 61,009 Likes: 71
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 61,009 Likes: 71 |
I really really want to bbq a whole lamb this year in kind of the Kentucky style.
Not a hell of a lot of info on it out there.
Want to learn whole hog too.
I am MAGA.
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Joined: May 2016
Posts: 61,009 Likes: 71
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 61,009 Likes: 71 |
You have to wonder how all those different styles came to be.
Probably all developed around the same time frame.
I am MAGA.
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Joined: Jan 2012
Posts: 26,719 Likes: 13
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2012
Posts: 26,719 Likes: 13 |
I was in on a couple of whole hog cooks as a yute[basically observed], cooked in an earthen pit.
Memory says that was about the best pork I've ever had!
FJB & FJT
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Joined: Sep 2009
Posts: 11,339 Likes: 11
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2009
Posts: 11,339 Likes: 11 |
I’m not putting down anyone else’s pig, but the pig made in and around Lexington, North Carolina, not South Carolina, is the best around. I’ll say the same for our red slaw and hush puppies. No other region can compete, IMHO.
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Joined: Oct 2021
Posts: 2,432
Campfire Regular
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Campfire Regular
Joined: Oct 2021
Posts: 2,432 |
Never had any bad NC BBQ. Some better than others, but none bad. Other than Wilburs in Kinston NC. Ironically one of the holy grail BBQ places in NC. Tried it three times. Bad everytime.
"Aim right, squeeze light" " Might as well hit what you're aiming at, it kicks the same whether you miss or not" NRA Life, GOA
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Joined: Jan 2012
Posts: 26,719 Likes: 13
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2012
Posts: 26,719 Likes: 13 |
Not big on the 'red slaw' but do like Lexington Pork
FJB & FJT
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Joined: Nov 2008
Posts: 19,673 Likes: 21
Campfire Ranger
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Campfire Ranger
Joined: Nov 2008
Posts: 19,673 Likes: 21 |
Is there such a thing as bad pulled pork? As long as it’s cooked through and there’s fat in it I’ll eat it plain or with whatever sauce you put on it.
Unless it’s stupid hot.
MAGA
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Joined: Sep 2009
Posts: 11,339 Likes: 11
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2009
Posts: 11,339 Likes: 11 |
We put out red slaw and white slaw at our church BBQs. The red will our pace the white about 4 to 1.
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Joined: Jan 2012
Posts: 26,719 Likes: 13
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2012
Posts: 26,719 Likes: 13 |
Is there such a thing as bad pulled pork? As long as it’s cooked through and there’s fat in it I’ll eat it plain or with whatever sauce you put on it.
Unless it’s stupid hot. Same here....all good IMHO But the regional differences here are unreal[and how folk within those regions feel about it]
FJB & FJT
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Joined: Feb 2010
Posts: 16,187 Likes: 5
Campfire Ranger
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Campfire Ranger
Joined: Feb 2010
Posts: 16,187 Likes: 5 |
Is there such a thing as bad pulled pork? As long as it’s cooked through and there’s fat in it I’ll eat it plain or with whatever sauce you put on it.
Unless it’s stupid hot. Every local BBQ joint here likes to add about 2 parts sauce to 1 part meat. It makes for a vinegar flavored soup sandwich. No idea why this is popular, and I don't see it in other places. I want smoked pulled pork. I'll add the sauce as I see fit.
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Joined: Feb 2013
Posts: 6,458
Campfire Tracker
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Campfire Tracker
Joined: Feb 2013
Posts: 6,458 |
I smoke, then add BBQ sauce and coke when pulled. Really juicy.
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Joined: Jan 2012
Posts: 26,719 Likes: 13
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2012
Posts: 26,719 Likes: 13 |
Is there such a thing as bad pulled pork? As long as it’s cooked through and there’s fat in it I’ll eat it plain or with whatever sauce you put on it.
Unless it’s stupid hot. Every local BBQ joint here likes to add about 2 parts sauce to 1 part meat. It makes for a vinegar flavored soup sandwich. No idea why this is popular, and I don't see it in other places. I want smoked pulled pork. I'll add the sauce as I see fit. Buddy's is hard to beat for just good pulled pork.
FJB & FJT
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Joined: Nov 2010
Posts: 19,101 Likes: 4
Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
Posts: 19,101 Likes: 4 |
Ate some of the Members Mark ( Sams club) pulled pork this past weekend. 2# was $11.
Was actually pretty good.
Comes in package Just meat. No sauce added.
Couple with the MM brisket baked beans , MM loaded tater salad, makes for a good quick meal.
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Joined: Nov 2015
Posts: 15,527 Likes: 29
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 15,527 Likes: 29 |
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Joined: Sep 2009
Posts: 42,187 Likes: 12
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,187 Likes: 12 |
Pretty sure, I make it a little different, every time I make it ! Smoker, crockpot, oven, all vary technique & ingredients. No one's every said; "[bleep] Paul, your pulled pork tastes like schyte" !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Jul 2015
Posts: 14,806 Likes: 5
Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2015
Posts: 14,806 Likes: 5 |
We put out red slaw and white slaw at our church BBQs. The red will our pace the white about 4 to 1. Looking up recipes, it sounds a lot like hot slaw. Around here, hot slaw is often made with iceberg instead of cabbage.
Politics is War by Other Means
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Joined: Feb 2016
Posts: 17,841
Campfire Ranger
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Campfire Ranger
Joined: Feb 2016
Posts: 17,841 |
I prefer the red sauce stuff, over the vinegar. Restaurant we go to once in a while switched. Bummer.
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Joined: Mar 2020
Posts: 3,891 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Mar 2020
Posts: 3,891 Likes: 2 |
Eastern NC is my favorite. Whole/half a hog, vinegar based sauce.
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Joined: Sep 2007
Posts: 1,258
Campfire Regular
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Campfire Regular
Joined: Sep 2007
Posts: 1,258 |
I’m not putting down anyone else’s pig, but the pig made in and around Lexington, North Carolina, not South Carolina, is the best around. I’ll say the same for our red slaw and hush puppies. No other region can compete, IMHO. Agree 110%. And Lexington BBQ, aka Honeymonks, is the top of the mountain. Eating there is a religious experience.
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