"Pulled Pork" vs. "Pulled" Pork [split from Ontario]
- Pastryrocks Nov 5, 2008 08:53 AM
[Note: this post was split from the Ontario board at: http://chowhound.chow.com/topics/5696... -- The Chowhound Team].
Ok, if it’s done in the oven then how is that BBQ? I do a Portuguese style port roast in the oven, and with the leftover’s I can over reheat and pull apart, even if I drench it in BBQ sauce and add some coleslaw, this does not make it ‘pulled pork’. All I’ve done is pulled the pork apart, which does not mean that it is ‘pulled pork’.
Pulled pork is smoked (http://en.wikipedia.org/wiki/Smoked) for long period of time in what is called a BBQ (http://en.wikipedia.org/wiki/Bbq). Not on propane grill or in an oven (http://en.wikipedia.org/wiki/Oven). Mind you one can add bit’s a wet wood chips in foil to a propane grill and have some smoke flavour, but imho it does not provide enough smoke flavour. A BBQ or smoker (http://en.wikipedia.org/wiki/Smoking_...) is what is required to make pulled pork.
Thanks magic, I can save a trip to the Black Camel.
And as a bit of a general geography lesson. Pulled pork is what you get in the Carolina's. In the Tennessee, Mississippi, Alabama area, they just call it BBQ. While everything falls into the category of BBQ, if you ask someone what they're eating and they "BBQ sandwich", they mean pulled/shredded/chopped pork on a cheap burger bun.
BUT!!! Just to confuse everyone, if they say, "You wanna go for some BBQ??" That could mean ribs, chicken or BBQ.
Are we clear?? LOL
I believe jillybean38 is looking for pulled pork, the noun not the verb. Magic, I’m sure the pork is pulled away from the bone, maybe even the shoulder and might be served on a bun with BBQ sauce and maybe some coleslaw. Also, it may even taste very good, however, if there is no smoke flavour, and it’s done in an oven, how is that pulled pork a pulled pork sandwich?
Davwud I agree it can be confusing. I worked in the pastry industry for a number of years and god knows how confusing that can be. I just assumed that we where talking about pork that has been cooked with hot smoke. We can discuss what type of bun is good, better, traditional, or whatever. We can also discuss what type of BBQ sauce is good, better or traditional. Heck with can debate if vegetables should be on the bun with a pulled pork sandwich.
But shredding meat or pulling it off the bone is an action done with the cooked meat. Pulled pork sandwich is pork meat (shoulder I would assume) that is prepared a certain way. There may be different spice rubs applied or not. There are regional differences with the BBQ sauce used. Even different woods used to cook the meat. But what a pulled pork sandwich is as far as my culinary understanding is that the pork is cooked using smoke regardless of how it was sliced, chopped, pulled, and what type of bun, or what kind of BBQ sauce. It requires to be cooked by hot smoke.
I hear what you’re saying. I’m aware of all the camps and factions that have their two cents on what constitutes what in the incredible and complicated world of BBQ. I just think, personally, if it tastes good and it is pulled and it is pork then game on. And Black Camel does taste good. Also, its BBQ sauce helps to make up for the fact that it is not slow smoked, I think.
I've had beautiful pulled pork infused with rich but subtle oak and nary a fleck of sauce to be seen. I've also had great pulled pork done in an oven and smothered in beautiful homemade sauce and chili roasted onions. To me, both got me to where I wanted to be, so either way I'm happy!
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