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It's not authentic, but I'm guessing my downstairs neighbours would frown upon my digging a pit in our apartment. I seasoned a 3.5lb piece of shoulder with some bbq rub and then set it on a slice of onion with no additional liquid and left if for the day. When I got back it was fall-apart tender and there was juice halfway up the side of the pot. I didn't really care that it wasn't authentic once I tasted it.
Inspired by the recent wave of street tacos and the La Carnita... I decided to braise a pork shoulder to make chipotle pork for tacos... more on this later.
This is a 5 pound pork butt (which is actually a shoulder, not from the butt) that was stewed for several hours. It was present at a dinner and I was delighted to have none other than the Marcus of Chicagoist fame pull it for me. He'd never pulled pork before so I was unsure if he'd be up to the task since pulling 5 pounds of meat is a bit of a task. But he dove in with two forks and quickly turned it into a mess of deliciousness waiting for buns and sauce. Sadly, I don't have a picture of the unpulled-ness cause it got eaten quickly.
with not enough pulled pork, and no pickle! Also, it said it was s'posed to come with mustard potato salad. WTF? I had to concentrate the meat of the sammich into half the bun. The wedges are always good, though. I was a bit disappointed that day, I must say. Sigh. You can't BUY good service these days. Except from me.
For National BBQ Day in 2018, Firefly's BBQ Restaurant provided free lunch for first responders and also hosted a lunch and an evening party for anyone who loves authentic BBQ.
Pulling the pork at Dinosaur BBQ. Didn't try this one though, since we can go to their joint up in Harlem.
Last week...#BBQ #PulledPork, etc. They also have huge ribs, but I'm afraid to tackle. (via Foodspotting)
Pulled Pork Sandwich
Assembled at home using Niman Ranch Pulled Pork, augmented with Bachan’s Hot & Spicy Japanese Barbecue Sauce, with Coleslaw, on a Pretzilla Hamburger Bun.
This is one of two, related images.
Homemade pulled pork tacos (made in a crockpot) with shredded cabbage, diced onions, red radish slices and diced jalaenos on white corn tortillas. Topped with homemade guacamole, salsa verde, Daisy sour cream and lime juice.
Pulled pork sandwich. Southern Mesquite BBQ style, provolone cheese on a sourdough baguette. Yukon gold fries. Dill pickle. $12.
Wendy’s is giving barbecue enthusiasts all over the country a variety of barbecue dishes try without having to visit the famed “Barbecue Belt.”
Consumers have a choice of three new BBQ Pulled Pork offerings: BBQ Pulled Pork Sandwich, BBQ Pulled Pork Cheeseburger and BBQ Pulled Pork Cheese Fries – all of which feature shredded hickory-smoked pulled pork. To top it off, Wendy’s also created three custom-crafted sauces – Smoky, Spicy and Sweet – to fit consumers’ own personal barbecue style.
Wendy’s is also rallying voting Americans to officially make barbecue the beloved “National Dish of America” through a White House “We the People” petition, wh.gov/ilDzm.
fabfastfood.com/wendys-introduces-three-new-offerings-to-...
Precursor to pulled pork: 3.5 lb Boston Butt, dry-rubbed for 24 hours, ready to go in a 210 degree oven for several hours...
August, 2012
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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