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National Pulled Pork Day

donm

I've been looking forward to this one for a while. When I checked my national calendar today, I couldn't find this. But I KNOW I saw it somewhere just a few days. That's why I was keen on getting it posted since I know we have a LOT of BBQ aficionados on this board. Tomato based? Vinegar? KC? NC? St. Louis? Dry run @ the Rendezvous in Memphis? Sonny's BBQ? Have at it. Please feel free to post any secret recipes in our special food section that JS got set up for just this kind of moment. I am sure we'll keep those secret recipes very secret. You can trust us.

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Comments

Sparky_DAWG

Hudson’s Hickory House in Douglasville. I grew up on that and it’s the best BBQ I have ever eaten (and I consider myself a BBQ connoisseur). I’ve never had any bad BBQ, some is just better than others

Kasey

I love it all. Anyone tried the white Alabama sauce? Sounds nasty since it’s mayo based, but I love it

ghostofuga1

As far as I'm concerned, everyday could be National Pulled Pork day. I prefer a vinegar/mustard base sauce, but I usually, sort I tweak my own. I'l take the sweeter tomato based, add spicy mustard, apple cider vinegar and some Frank's Hot sauce.

Haven't ever tried the white sauce.

Kasey

@ghostofuga1 said:
As far as I'm concerned, everyday could be National Pulled Pork day. I prefer a vinegar/mustard base sauce, but I usually, sort I tweak my own. I'l take the sweeter tomato based, add spicy mustard, apple cider vinegar and some Frank's Hot sauce.

Haven't ever tried the white sauce.

There's some decent recipes online if you wanna try your own. I gave it a crack and didn't love it. But there's a bar in my neighborhood that makes an Alabama pulled chicken sandwich that makes my mouth water just talking about it

DobroMattInOz

This is fine, but my mind hurts a little every time I hear or utter the words "pulled pork." I only ever heard barbecue until lately. At the Hickory House in Dallas, GA, where I grew up, they asked if you wanted it chopped. Otherwise you got it however it came off sliced or pulled or forked or whatever, and nobody described it as such.

This is particularly irksome to me now, as where I live, "barbecue" means sausage steamed on a gas grill.

Yep, I'm a bit of a complainer.

Steve_Zissou

Just lit the fire, boys. 16lbs pork shoulder should be done by noon. 3 hour wrap session and pulled for game time