When did BBQ become "Pulled Pork?" (burgers, shrimp, tomato)

[tnff]

I grew up in SC upstate where BBQ was a way of life. And BBQ meant whole hog cooked over a pit, not a smoker. It was served three ways -- sliced, chopped, or minced. Chopped was the most popular because it mixed all parts of the hog into one blend into bite size pieces perfect for a sandwich.

All that time not once did any of those old men who did the cooking call it "pulled pork." When did pulled pork become the thing? To me the meat is somewhat mushy and lacks flavor. Like it's been steamed rather than BBQ'd.

[Mikala43]

There are as many variations in BBQ as there are parts on animals.

If we had to cook a whole hog every time we wanted BBQ, well, it wouldn't fit, and even IF we a smoker that big.... what the heck am I going to do with a whole hog?!!

I think in the south they still do it quite a bit for competitions and parties. In Hawaii we put whole hogs in the imu for luau parties (yep, not just for tourists). But it is a lot work.

[gguerra]

Originally Posted by tnff

I grew up in SC upstate where BBQ was a way of life. And BBQ meant whole hog cooked over a pit, not a smoker. It was served three ways -- sliced, chopped, or minced. Chopped was the most popular because it mixed all parts of the hog into one blend into bite size pieces perfect for a sandwich.

All that time not once did any of those old men who did the cooking call it "pulled pork." When did pulled pork become the thing? To me the meat is somewhat mushy and lacks flavor. Like it's been steamed rather than BBQ'd.

A whole hog would take days in an offset smoker using indirect heat, hence the reason they use a pit with direct heat.

Unless you are running a restaurant, who the heck needs a whole hog. Most home cooks need a smaller amount and they typically cook pork shoulders which you can cook on indirect heat. I do them and they take 12+ hours on a smoker. I use an offset stick burner. It has a firebox on the side and the meat goes in the main part of the pit and yes it is a pit. I also sometimes use it with direct heat.

This is also the way I do brisket, something that is way more common in Texas and I do way more than pork.

Pulled and chopped are the same thing. It's pork meat in smaller pieces. Pulled means you pull it apart with your hands, extra chopping is optional. It is bland and almost always needs extra moisture/flavor. I do like the Carolina style sauces more than the sweet tomato based sauces they use in TX and KC.

Speaking of brisket, I was getting it for around $2 a pound, around $22 for an 11 pounds. With the prices nowadays, I will have to forego having it for a while. That's beef, pork is still reasonable.

[DubbleT]

Originally Posted by tnff

I grew up in SC upstate where BBQ was a way of life. And BBQ meant whole hog cooked over a pit, not a smoker. It was served three ways -- sliced, chopped, or minced. Chopped was the most popular because it mixed all parts of the hog into one blend into bite size pieces perfect for a sandwich.

All that time not once did any of those old men who did the cooking call it "pulled pork." When did pulled pork become the thing? To me the meat is somewhat mushy and lacks flavor. Like it's been steamed rather than BBQ'd.

I landed in Memphis from TX over 30 years ago. In TX it was sliced brisket, in Memphis it was pit smoked ribs and pulled pork (with delicious crispy bits), even way back then.

[phonelady61]

memphis and kansas city and austin are about the only places you can get true bbq from anymore .

[OzzyRules]

Good question which I've wondered about too. On the other hand, I'm not going to slaughter and then cook an entire pig if I'm just making lunch for myself.

[Medtran49]

Originally Posted by phonelady61

memphis and kansas city and austin are about the only places you can get true bbq from anymore .

I do believe a lot of people in Georgia, Alabama, Mississippi, even South Carolina, where you are apparently from, besides other areas in the States of the cities you mentioned would take great exception to that statement. Heck, even Kentucky. There's even a few places with decent BBQ in SE Florida, besides Dogboa does PDG pork shoulder/butt pulled pork, and couple of small pigs he's done on his Horizon off-set and caja china we rented. I'm not that fond of brisket, but those who like it say his is PDG too.

[MinivanDriver]

Originally Posted by tnff

I grew up in SC upstate where BBQ was a way of life. And BBQ meant whole hog cooked over a pit, not a smoker. It was served three ways -- sliced, chopped, or minced. Chopped was the most popular because it mixed all parts of the hog into one blend into bite size pieces perfect for a sandwich.

All that time not once did any of those old men who did the cooking call it "pulled pork." When did pulled pork become the thing? To me the meat is somewhat mushy and lacks flavor. Like it's been steamed rather than BBQ'd.

Then you haven't had the good stuff.



Quite frankly, Carolina barbecue is the equivalent of a cannibal's snack.

[UpstateJohn]

Originally Posted by tnff

I grew up in SC upstate where BBQ was a way of life. And BBQ meant whole hog cooked over a pit, not a smoker. It was served three ways -- sliced, chopped, or minced. Chopped was the most popular because it mixed all parts of the hog into one blend into bite size pieces perfect for a sandwich.

All that time not once did any of those old men who did the cooking call it "pulled pork." When did pulled pork become the thing? To me the meat is somewhat mushy and lacks flavor. Like it's been steamed rather than BBQ'd.

You must be older than me, because in my 51 years Ive always heard it called pulled pork. My gramps always called it "pullet" pork in his graceful, southern accent. Gosh I miss that old man! Thanks for that memory!

[Hemlock140]

I have only heard it called pulled pork when it was pork that has been pulled (shredded). For me BBQ has been a general term, that could be burgers, hot dogs, steak, chicken, fish, shrimp, pork chops, pork shoulder served sliced (not pulled).