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Pulled pork is the traditional pork barbecue of North Carolina. It is arguably the oldest type of American barbecue. [1]
In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used.
The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue.
Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw (mayonnaise-based in Eastern North Carolina, vinegar-based in Lexington), baked beans, hushpuppies, collard greens, or cornbread.
References
- ^ http://xroads.virginia.edu/~CLASS/MA95/dove/history.htm
Categories: Barbecue | American cuisine | Pork | Cuisine stubs |
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A dream come true
Santa Maria Times - Feb 19 6:47 PM Bill and Linda Ward of Santa Maria buy dinner from Richard Cowell, owner of Rancho Nipomo restaurant. The unique place is hidden off Highway 166 near Highway 101 and features many unique dishes. Specialties include pulled pork cooked in a smoker.Save
Two for $20: Okoboji Grill South
Juice - Feb 21 2:17 AM As we pulled into the packed parking lot of the new Okoboji Grill South, there was a large line of people waiting to get in. But the 40-minute...Save
Munch goes to Jake's Beef & Bar-B-Que
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The Crossing, Chapter 27: Never Say Never
Greeley Tribune - Feb 22 12:13 AM Thirteen-year-old Cheryl Brown lay in her hospital bed, nasty scrapes on her face, a cut swerving across her right cheek, heavy sandbags jammed up and down her sides to keep her from moving.Save
Tradition, sauce live on in Deerhead revamp
The News Journal - Feb 22 12:56 AM WILMINGTON -- The recipe for Deerhead's hot dog sauce is a top-secret mystery, known only to a handful of privileged people and possibly a few hungry CIA operatives. The same can no longer be said for the aspirations of the men who own Delaware's two Deerhead restaurants.Save
DINING REVIEW: County Rib & Ale
Richmond Times-Dispatch - Feb 21 4:33 PM Beer, brisket, cage dancing and a volunteer rescue squad -- you'll find a little bit of everything at County Rib & Ale House.Save
Restaurant Review
Alibi - Feb 21 11:13 PM Why do we love pho so much? I remember when I was a kid I used to call it everything soup, because it appeared to contain pretty much everything.Save
The ties between Tennessee and Texas
WBIR-TV Knoxville - Feb 21 3:09 PM The traditions that tie Tennessee and Texas together go all the way back to the 19th century.Save
Hog Wild
New Times Broward-Palm Beach - Feb 21 1:28 PM Make a fist with your right hand. Then make a fist with your left and put that on top of the right. Now put your left foot on top of the two fists. Congratulations, you're a yogi.Save
Crop prices increase value of Iowa farmland
WQAD Moline - Feb 21 2:59 PM The value of Iowa farmland continues to rise. The main reason -- higher crop prices, supported by increasing ethanol production and higher cash rent. Full Story >Save
Last Update: 2007-02-22 09:39:01
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