"Dave Bugg" wrote
> cshenk wrote:
>> "phaeton" wrote

>>> Doing a "proper BBQ" (as a process, not a sauce) is certainly a
>>> laborious process and it has some very different results from slow
>>> cooking something in a crock and dousing it with some HFC-based
>>> sauce. I get that.

>> Sure. I've even done the pit pig in the back yard.

>>> you think? When I say "BBQ Pulled Pork", what will over 80% of this
>>> ng think I'm talking about?

>> Oven roasted 'slow and low', often with a dry rub then pulled and
>> sauce added (grin). It's a relatively recent shift to crockpot it
>> which comes out more like a pit roasted pork where the moisture is
>> held in for a steaming additional effect.
>
> It reminds me of kalua pork :-)

Yup! Just one more variation on a theme. There's no one true absolute way.
Different parts of the country have their own methods. Huge difference in
how you do home cooked and what you do with a professional setup but both
results are tastey and qualify as 'BBQ' by common term usage.