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You are seeing pulled pork everywhere not because it is a popular food item, per se, but because the pork industry influences food chains to push pork. Of course there are people who genuinely like it, but we are being told what to like more than we know or like to admit. Remember a year or two ago when bacon was on everything, including on ice cream sundaes? Bacon lovers pizza, the Baconator, bacon, bacon, bacon! The pork growers are very influential. Plus, restaurant suppliers will push whatever they can make the most profit on. Believe me, those who supply the food you will be liking next year are already busy planning it.
And whoever said carnitas is pulled pork...yes, it is pork, but not at all the same dish.
I have to say that if you think BBQ, and/or pulled pork, is trendy then you sure aren't a southern! :P Its more of a way of life.
and this might be true, but it has become trendy. Years ago, the only place you heard of pulled pork was in the south (barb b cue has been around for years) now pulled pork is everywhere, yes, it is trendy. You would never have seen a fast food restaurant advertise pulled pork sandwiches 15 or 20 years ago, not even 10 years ago. That is why the term "trendy". It is just like Thai food: it is trendy, but has been served in Asia for years.
Location: where you sip the tea of the breasts of the spinsters of Utica
8,297 posts, read 14,163,488 times
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Quote:
Originally Posted by TotallyTam
You are seeing pulled pork everywhere not because it is a popular food item, per se, but because the pork industry influences food chains to push pork. Of course there are people who genuinely like it, but we are being told what to like more than we know or like to admit. Remember a year or two ago when bacon was on everything, including on ice cream sundaes? Bacon lovers pizza, the Baconator, bacon, bacon, bacon! The pork growers are very influential. Plus, restaurant suppliers will push whatever they can make the most profit on. Believe me, those who supply the food you will be liking next year are already busy planning it.
And whoever said carnitas is pulled pork...yes, it is pork, but not at all the same dish.
Very true. The food industries also use health to push many products, funding "research" that shows how there is some chemical in the food that is a great antioxidant or boosts the immune system, or whatever. Thus the sudden explosion of enthusiasm for oatmeal, olive oil, chicken, lean tasteless pork, etc. (the only lean pork that tastes good is ham, imo).
I don't know about the rest of you, but I must say that the more mediocre pulled pork I encounter, the less I like it in general.
When you go to a good barbecue place and they serve properly smoked and seasoned/sauced pulled pork, that's one thing.
However, WAY too many restaurants seem to take the cheapest cut of pork they can find, cook it until it falls apart and use it as their meat du jour. I have had lousy and bland pulled pork in cuban sandwiches, on pizza, at Tex-Mex Restaurants and everywhere else that has jumped on this unfortunate trend.
It seems like pulled pork is appearing in many places instead of properly sliced roast pork. I can't help but think that the reason for this is the lack of a good enough cut of meat and/or proper cooking technique. When I see pulled pork outside of a barbecue joint, I think the chef must be lazy, cheap or incompetent.
It is Mexican pulled pork but it tastes IMO much better than the sweet stuff being served in most places as BBQ pulled pork. Does BBQ pulled pork always have to be on the sweeter side, or are there different variations.?
At my house, if you want that candyfied stuff, you can add it yourself with your sammich. We do a rub, moderate smoke, plenty of bark, no sauce.
At my house, if you want that candyfied stuff, you can add it yourself with your sammich. We do a rub, moderate smoke, plenty of bark, no sauce.
Same here. I enjoy it without sauce as well as with a little bit of sauce. But pulled pork is about the only thing I enjoy with a wet sauce anyway. I eat every other kind of barbecue dry.
Location: San Diego CA>Tijuana, BC>San Antonio, TX
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Quote:
Originally Posted by hellpaso
I'm originally from Memphis, & all this "pulled pork" stuff irritates me. First of all, the term "pulled pork" was never used until a few years ago. It was always referred to as barbecue. We always laugh about it. If you were to go into a real BBQ joint/restaurant, not only would the aroma of hickory-smoked meat hit you, you would also hear the unmistakable sound of a cleaver in constant motion--a rhythmic bam bam bam sound of the pork shoulder being chopped. Chopped--not pulled!
Real Memphis BBQ is pretty much the same thing as carnitas. Slow smoked pork, chopped.
Hopefully, this "trend" will fade away. It's sad that some people's only exposure to BBQ is the sugary sauce-drenched stringy "pulled pork" being sold to the masses.
Now don't get me started on "chicken & waffles", "hot chicken", or shrimp & grits.
Hahahha, I was only pointing out the new phenomenon that I notice nationwide and wondering what it can be attributed to and there have been pretty good responses so far.
But it doesn't anger me like it sounds like it does you. LOL.
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We always laugh about it. If you were to go into a real BBQ joint/restaurant, not only would the aroma of hickory-smoked meat hit you, you would also hear the unmistakable sound of a cleaver in constant motion--a rhythmic bam bam bam sound of the pork shoulder being chopped. Chopped--not pulled!
