It is indeed a pork roast cooked very long, low and slow until the meat
is easily pulled off the bone with a fork. There was a Martha Stewart
show where she visited a Carolina pulled pork expert and showed him
doing his thing at his home. He explained the differences between the 2
major schools of cooking it in the Carolinas alone. You can get 'native'
versions at least as far west as Tenn, but I'm sure it's 'imported' in
Texas. Used to be able to get a pretty good pulled pork sandwich in
Berkeley for a while.
One pretty good recipe here
<http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23019,00.html>
to give you an idea.
BBQ of various kinds varies a lot regionally. I know the Texans on the
list laud theirs - and it is good. And I ate at that famous place in KC
not long after Jimmy Carter ate there on TV, and it is good. And I've
had Memphis BBQ, and it is good. And I've eaten Everette & Jones and
Flint's in Oakland. And, damn, I've had some good 'Q over the years,
mmmmm. But if I had to have a last BBQ meal, it would be at Bones in
Chattanooga. All I've got left from there is tasty memories and a hat.
Moose
NSURIT@xxxxxxx wrote:
>>I'm sure I'm going to regret asking this, but what is "Carolina pulled
>>pork" ?
>>
>>
>...
>I've never cooked, but have eaten some and regret the place which use to
>serve it in Sugar Land went out of business. Great food, bad location.
>Perhaps
>we will hear from others on how it is prepared. Bill Barber
>
>
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