Pulled pork sandwich (neighborhood, brick, restrictions)

[HeyEng]

Might sound odd, but I liked Broadway 5050 for pork BBQ. The deviled eggs are pretty good too...

[rctsat]

This is a bit odd for me, this fascination with pulled pork. It came from the Carolinas area they had to invent it because they weren't artful enough at the bbq pit to make a good brisket so they throw a pig on a pit swill down a couple of six packs, the meat gets overdone and they have to pull it off the grill because it's stuck there, hence the name "pulled pork". Sorry if I offended any of my Carolinian followers out there all I can say is "the truth hurts" and Texas Brisket rules, let me hear a big AMEN.

[sapphire]

That doesn't sound like any pulled pork I've ever had, and I grew up in Virginia....great pork bbq.

[Hedgehog_Mom]

Originally Posted by rctsat

This is a bit odd for me, this fascination with pulled pork. It came from the Carolinas area they had to invent it because they weren't artful enough at the bbq pit to make a good brisket so they throw a pig on a pit swill down a couple of six packs, the meat gets overdone and they have to pull it off the grill because it's stuck there, hence the name "pulled pork". Sorry if I offended any of my Carolinian followers out there all I can say is "the truth hurts" and Texas Brisket rules, let me hear a big AMEN.

Haha...

Pulled pork is a very inexpensive thing to make, that's probably why they were eating it in the Carolinas.

I make it myself when HEB has pork shoulders for $1/lb...rub it all over with spices, dump whiskey over it, leave it in the crock pot all day on low, then shred with a fork. Cheap, tasty, and for ten bucks you can make enough to feed a whole party.

[LovingSA]

The Rudy's in Schertz/Selma does not have pulled pork; however, the one in New Braunfels does.

No need to put down the Carolinas and pulled pork; I have no trouble enjoying both. I had never had bbq brisket until I moved to Texas last year. Pulled pork from the Carolinas is what barbeque IS to Carolinians. However, I do love living here, and I am happy to make room in my heart (and stomach) for Texas BBQ.

[Pachuco2]

Originally Posted by rctsat

This is a bit odd for me, this fascination with pulled pork. It came from the Carolinas area they had to invent it because they weren't artful enough at the bbq pit to make a good brisket so they throw a pig on a pit swill down a couple of six packs, the meat gets overdone and they have to pull it off the grill because it's stuck there, hence the name "pulled pork". Sorry if I offended any of my Carolinian followers out there all I can say is "the truth hurts" and Texas Brisket rules, let me hear a big AMEN.

AMEN,...BRISKET is the KING of TEXAS BBQ!

[rctsat]

Well Ms Hedgehog I like the way you think yes it is a great, inexpensive way to feed a lot of people. I like your idea of putting some whiskey on it I'll have to try that. One thing they do in those far off areas of the Southeast that I just can't understand is putting coleslaw on their sandwich, I mean come on I love coleslaw but lets be a little more civilized and serve it on the side and eat it with with a fork. I have a great recipe for sauerkraut coleslaw by the way if anyone actually reads what I write and is interested, here it is, ahem: two cans of kruat well drained (what ever you like or what ever is the cheapest), couple of shredded/grated carrots, about a 1/3 to 1/2 a purple onion, very thinly sliced (yes it has to be a purple onion because it tastes great, looks great and I said so, it's my recipe) then make a mix of 1/3 to 1/2 cup each of ( more is probably better you can drain off any excess the next day before you serve it) oil, vinegar and sugar heat it on the stove until the sugar dissolves let it cool just a bit and mix it into the kraut, carrot and onion. Oh I almost forgot I like to cut some very thin strips of green and red pepper to decorate the top after you have mixed everything well together, again it looks great, it tastes great and it's my recipe. Make it the day before so all the flavors blend and it will be well chilled when you serve it, on a plate, with a fork, not on a sandwich, try it you'll love it, unless you hate sauerkraut in that case you won't know what you are missing, go grab some spinach leaves and arugula and chow down

[OzzyRules]

I read the description on the Dickies menu and I don't recall any mention of six-packs.

[rctsat]

Without counting sixpacks how else can you time your bbq. The sun works okay but sometimes I'm still cooking and it has gotten dark, then what.

[Pachuco2]

Uhhhhh,...Briskets are 12 hours...max,...