Via Foodbuzz, here is a recipe in the new issue of Gourmet magazine for North Carolina Pulled Pork BBQ. According to Gourmet:People from western North Carolina, in fact, prefer shoulder meat, but they sweeten the sauce with tomato or ketchup.
I was raised in the region of Memphis-style barbecue, where the pulled pork is prepared sweet and wet. So if I make this recipe, I will add tomato paste and a tablespoon or two of molasses.
2 comments:
To be honest never had a pulled pork sandwich, but that pic makes me want one.
I've listened to debates on national health insurance and a host of other policy issues, but I don't think I've heard any debate as intense as the one over whether a pulled pork BBQ sandwich should come "with" or "without slaw"
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