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pulled pork
sf wrote:
> I know I'm opening up a hornet's nest here, but I have some > questions... > > I've never eaten the real thing, but want to try it - is > mayonaise based "white sauce" a common topping? > > What about cole slaw - does it go in the sandwich or on the > side? > > What side dishes are usually served with pulled pork? > > TIA > > > Practice safe eating - always use condiments Living in West TN for 30+ years, also having lived in South Carolina a couple of years before that, I've never heard of a mayo-based "white sauce" for pulled pork. Reg stated there is an Alabama sauce that is mayo based. Not around here! Most folks just use their fav (red) BBQ sauce. It's up to you whether that BBQ sauce is mustard or vinegar based. I prefer the vinegar based since I'm not a huge fan of yellow mustard. The sauce is added as a topping as desired to the pulled pork, whether you eat the pork as a sandwich or not. As for the slaw, if you're going to make a pulled pork sandwich, around here it goes *on* the sandwich (which is served on the cheap hamburger buns others have mentioned). But I don't like cole slaw so if I must eat pulled pork I leave slaw off completely. Tara mentioned the usual sides - BBQ or baked beans, potato salad, pickles, potato chips, are all common sides with pulled pork. Tara also mentioned desserts - banana pudding, cobblers and the like. Are you going to make the pulled pork at home or have you found a place that you can go to eat it? (I forget where you live, sorry!) Jill |
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jmcquown wrote:
> > sf wrote: > > I know I'm opening up a hornet's nest here, but I have some > > questions... > As for the slaw, if you're going to make a pulled pork sandwich, around here > it goes *on* the sandwich (which is served on the cheap hamburger buns > others have mentioned). I haven't the vaguest idea why I knew that. Maybe because that's how sloppy joes are served. But I always put pulled pork on the cheap hamburger bun. > Tara mentioned the usual sides - BBQ or baked beans, potato salad, pickles, > potato chips, are all common sides with pulled pork. Tara also mentioned > desserts - banana pudding, cobblers and the like. I think this belongs under an earlier thread. What foods cancel each other out. I didn't think of it in time to respond, but I once made a chili hotdog. My chili does not taste like a hotdog. My hotdogs do not taste like chili. Put chili on the hotdog? One giant flavorless nothing. They tasted like each other, and not in a good way. Baked beans with pulled pork sandwiches? People might do it, but it wouldn't work for me. Too much alike. > Are you going to make the pulled pork at home or have you found a place that > you can go to eat it? (I forget where you live, sorry!) sf ... might give you a clue. (giggling) nancy |
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In article >,
sf > wrote: > I know I'm opening up a hornet's nest here, but I have some > questions... > > I've never eaten the real thing, but want to try it - is > mayonaise based "white sauce" a common topping? Not in North Carolina. In the eastern part of the state, the sauce is little more than vinegar and cayenne pepper. From about Durham west, tomato-based sauces make an appearance. These sauces are thinner than the KC Masterpiece-type sauces you buy in the grocery store. There is also a difference between the areas of the state in which parts of the swine become pulled pork. The whole hog approach is popular down east, but that takes a serious size apparatus and several folks with serious biceps to cook said hog. The areas from Durham west use pork shoulder, aka Boston butts. These are more maneuverable for the average home cook with an average grill/BBQ setup. > > What about cole slaw - does it go in the sandwich or on the > side? Usually in the sandwich. Ideally the coleslaw is made with a vinegar and ketchup base (at least the Lexington-style is). The cabbage should be finely chopped, not in long shreds. I did go to one restaurant in Goldsboro (Wilbers, in east NC) that topped its BBQ sandwich with a mayo-based slaw. > > What side dishes are usually served with pulled pork? > French fries, hush puppies, more slaw, potato salad, greens or green beans cooked beyond dead with salt pork. Some folks swear by banana pudding, but pie or cobbler is my preferred NC BBQ dessert. Friday night we went to a BBQ joint here in Seattle called Smokin' Pete's. This is a melting pot place--it serves both pork and beef, chicken, fried catfish, and duck. Their sides and sauces vary, based on the whim of the chef. The first time we went there, they were pushing (Republic of ) Georgia-type condiments. This last time, they were into Thai sweet chili sauce. Cindy -- C.J. Fuller Delete the obvious to email me |
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>>What side dishes are usually served with pulled pork?
>> >Baked beans, potato salad, sliced white bread, pickles, potato chips, >banana pudding, peach cobbler > Hushpuppies Michael O'Connor - Modern Renaissance Man "The likelihood of one individual being correct increases in a direct proportion to the intensity with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait". |
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>>What side dishes are usually served with pulled pork?
>> >Baked beans, potato salad, sliced white bread, pickles, potato chips, >banana pudding, peach cobbler > Hushpuppies Michael O'Connor - Modern Renaissance Man "The likelihood of one individual being correct increases in a direct proportion to the intensity with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait". |
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On Mon, 12 Jul 2004 07:45:19 GMT, sf > wrote:
> >I know I'm opening up a hornet's nest here, but I have some >questions... > >I've never eaten the real thing, but want to try it - is >mayonaise based "white sauce" a common topping? > >What about cole slaw - does it go in the sandwich or on the >side? > >What side dishes are usually served with pulled pork? > You are treading on thin ice. That is a regional matter. Totally different versions are defended to the death by pitmasters and their disciples from different places. I am not adept in barbecue of any region and will not try to elaborate, because I know I would get something wrong. I am happy to taste any of them. I do think pulled pork is a GOOD THING. I just don't want to define it. Rodney Myrvaagnes NYC J36 Gjo/a "Nuke the *** whales for Jesus" -- anon T-shirt |
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I cook real pulled pork fairly often. After pulling the meat, I typically
dress it with an Eastern North Carolina sauce - cider vinegar, salt, pepper, and chile. Some people like a more typical tomato based BBQ sauce. If I serve the pork on tortillas, I may skip the cider vinegar and serve it with pico de gallo. It's often eaten on hamburger rolls with cole slaw on top of the meat. I like a vinegar-based cole slaw on the side. And, it's great on corn tortillas. -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "sf" > wrote in message news  > > I know I'm opening up a hornet's nest here, but I have some > questions... > > I've never eaten the real thing, but want to try it - is > mayonaise based "white sauce" a common topping? > > What about cole slaw - does it go in the sandwich or on the > side? > > What side dishes are usually served with pulled pork? > > TIA > > > Practice safe eating - always use condiments |
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Curly Sue wrote: > On Mon, 12 Jul 2004 07:54:04 -0400, Nancy Young > > wrote: > > >>sf wrote: >> >> >>>I've never eaten the real thing, but want to try it - is >>>mayonaise based "white sauce" a common topping? >> >>I've never heard of that, the pulled pork has barbecue sauce. >> >> >>>What about cole slaw - does it go in the sandwich or on the >>>side? >> >>On the sandwich. Obligatory cheap white hamburger roll. > > > I've been experimenting making hamburger rolls and have yet to attain > cheap white hamburger roll perfection :> > > Sue(tm) > Lead me not into temptation... I can find it myself! Perhaps you were not thinking Wonder Bread consistency. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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Curly Sue wrote: > On Mon, 12 Jul 2004 07:45:19 GMT, sf > wrote: > > >>I know I'm opening up a hornet's nest here, but I have some >>questions... >> >>I've never eaten the real thing, but want to try it - is >>mayonaise based "white sauce" a common topping? >> >>What about cole slaw - does it go in the sandwich or on the >>side? > > > I like it on the sandwich because it complements the bite of the BBQ > sauce with every bite, sort of like a hot fudge does for vanilla ice > cream. > > > Sue(tm) > Lead me not into temptation... I can find it myself! In Eastern Carolina, cole slaw is a traditional topping. Try this one. * Exported from MasterCook * Eastern Carolina Coleslaw Recipe By : Jeanne Voltz Serving Size : 8 Preparation Time :0:00 Categories : Barbeque Dinner Lunch Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage(1.5lb) -- finely chopped 4 green onions(with tops) -- sliced thin 1 c low fat mayonnaise 2 tbsp sugar 2 tbsp white or cider vinegar 1 tsp celery seed 1 tsp salt combine cabbage and green onions in large bowl. In small bowl, combine remaining ingredients. Pour over slaw and toss. Cover and refrigerate for at least one hour. - - - - - - - - - - - - - - - - - - Serving Ideas : Place on top of pulled pork. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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Curly Sue wrote: > On Mon, 12 Jul 2004 07:45:19 GMT, sf > wrote: > > >>I know I'm opening up a hornet's nest here, but I have some >>questions... >> >>I've never eaten the real thing, but want to try it - is >>mayonaise based "white sauce" a common topping? >> >>What about cole slaw - does it go in the sandwich or on the >>side? > > > I like it on the sandwich because it complements the bite of the BBQ > sauce with every bite, sort of like a hot fudge does for vanilla ice > cream. > > > Sue(tm) > Lead me not into temptation... I can find it myself! In Eastern Carolina, cole slaw is a traditional topping. Try this one. * Exported from MasterCook * Eastern Carolina Coleslaw Recipe By : Jeanne Voltz Serving Size : 8 Preparation Time :0:00 Categories : Barbeque Dinner Lunch Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage(1.5lb) -- finely chopped 4 green onions(with tops) -- sliced thin 1 c low fat mayonnaise 2 tbsp sugar 2 tbsp white or cider vinegar 1 tsp celery seed 1 tsp salt combine cabbage and green onions in large bowl. In small bowl, combine remaining ingredients. Pour over slaw and toss. Cover and refrigerate for at least one hour. - - - - - - - - - - - - - - - - - - Serving Ideas : Place on top of pulled pork. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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There is a place here in Alabama (Bunyan's) in Florence (close to Memphis,
sorta) that serves a KILLER coleslaw on their pork sandwiches. It's a mild or hot (lovin' the hot) mustard slaw. My guess would be grated cabbage, onions and carrots with mustard, hot sauce and sugar to hold it all together. It is stellar w/the smoky pork. I always make a stop there if I'm in that area. yummy, helen "Cindy Fuller" > wrote in message ... > In article >, > sf > wrote: > > > I know I'm opening up a hornet's nest here, but I have some > > questions... > > > > I've never eaten the real thing, but want to try it - is > > mayonaise based "white sauce" a common topping? > > Not in North Carolina. In the eastern part of the state, the sauce is > little more than vinegar and cayenne pepper. From about Durham west, > tomato-based sauces make an appearance. These sauces are thinner than > the KC Masterpiece-type sauces you buy in the grocery store. > > There is also a difference between the areas of the state in which parts > of the swine become pulled pork. The whole hog approach is popular down > east, but that takes a serious size apparatus and several folks with > serious biceps to cook said hog. The areas from Durham west use pork > shoulder, aka Boston butts. These are more maneuverable for the average > home cook with an average grill/BBQ setup. > > > > What about cole slaw - does it go in the sandwich or on the > > side? > > Usually in the sandwich. Ideally the coleslaw is made with a vinegar > and ketchup base (at least the Lexington-style is). The cabbage should > be finely chopped, not in long shreds. I did go to one restaurant in > Goldsboro (Wilbers, in east NC) that topped its BBQ sandwich with a > mayo-based slaw. > > > > What side dishes are usually served with pulled pork? > > > French fries, hush puppies, more slaw, potato salad, greens or green > beans cooked beyond dead with salt pork. Some folks swear by banana > pudding, but pie or cobbler is my preferred NC BBQ dessert. > > Friday night we went to a BBQ joint here in Seattle called Smokin' > Pete's. This is a melting pot place--it serves both pork and beef, > chicken, fried catfish, and duck. Their sides and sauces vary, based on > the whim of the chef. The first time we went there, they were pushing > (Republic of ) Georgia-type condiments. This last time, they were into > Thai sweet chili sauce. > > Cindy > > -- > C.J. Fuller > > Delete the obvious to email me |
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alzelt wrote:
> In Eastern Carolina, cole slaw is a traditional topping. Try this one. snip > 1 c low fat mayonnaise Right. Since when is "low fat" mayo traditional? It is a relatively new creation compared to the rich history of pulled pork. jim |
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alzelt wrote:
> In Eastern Carolina, cole slaw is a traditional topping. Try this one. snip > 1 c low fat mayonnaise Right. Since when is "low fat" mayo traditional? It is a relatively new creation compared to the rich history of pulled pork. jim |
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JimLane > wrote in news:1089696388.422663@news-
1.nethere.net: > alzelt wrote: > >> In Eastern Carolina, cole slaw is a traditional topping. Try this one. > > snip > >> 1 c low fat mayonnaise > > > Right. Since when is "low fat" mayo traditional? It is a relatively new > creation compared to the rich history of pulled pork. > > > jim > > I've had many pulled pork sandwiches with a slaw topping, but never one that had a mayo based dressing. I doubt I'd like it, and I'd certainly consider it non-traditioinal. That said, however, there's nothing wrong with subbing full-fat mayo with a low fat product. Some are rather good. One I've tried recently that surprised me with its good taste and texture is Best Food's "Just 2 Good". -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
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On Tue, 13 Jul 2004 05:32:14 GMT, Wayne > wrote:
>JimLane > wrote in news:1089696388.422663@news- >1.nethere.net: > >> alzelt wrote: >> >>> In Eastern Carolina, cole slaw is a traditional topping. Try this one. >> >>> 1 c low fat mayonnaise >> Right. Since when is "low fat" mayo traditional? It is a relatively new >> creation compared to the rich history of pulled pork. >> >> jim >I've had many pulled pork sandwiches with a slaw topping, but never one >that had a mayo based dressing. I doubt I'd like it, and I'd certainly >consider it non-traditioinal. It may not be traditional, but it is really good. >That said, however, there's nothing wrong with subbing full-fat mayo with >a low fat product. Some are rather good. One I've tried recently that >surprised me with its good taste and texture is Best Food's "Just 2 >Good". I'll have to try that to believe it. In that case I doubt that I'd like it. The Hellman's recipe is a such a perfect balance that any changes ruin it. I've mentioned before that even the version they make in Canada is not as good. (and I don't understand *why* they alter the recipe for Canada). I have been unable to make anything close to it in taste at home (texture, yes. taste, no). Sue(tm) Lead me not into temptation... I can find it myself! |
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H. Harrand wrote:
> There is a place here in Alabama (Bunyan's) in Florence (close to > Memphis, sorta) Florence is close to Memphis, about 150 miles. I got stuck in Florence once for car repairs. I highly recommend the Pizza Hut across from the Toyota dealership. The motel next door accepted pets, that was all I cared about. I had my little dog Sampson with me driving back from South Carolina after a visit with my parents. They had to order the parts for the car. Whatever, just get me the hell out of here, please. Sorry, I did not sample their local pulled pork or coleslaw, I was supposed to be at work that Monday morning. I had to call my boss at home on a Sunday night and and say "Ed, hi! I'm stuck in Florence, Alabama. I think I'll be back on Tuesday." Wasn't quite up to sampling the local foodstuff at that point. Mussels Shoals isn't far from Florence, though. I'll bet that little burg had some good eats! I just didn't get to try. Jill that serves a KILLER coleslaw on their pork > sandwiches. It's a mild or hot (lovin' the hot) mustard slaw. My > guess would be grated cabbage, onions and carrots with mustard, hot > sauce and sugar to hold it all together. It is stellar w/the smoky > pork. I always make a stop there if I'm in that area. > > yummy, > helen > > "Cindy Fuller" > wrote in message > ... >> In article >, >> sf > wrote: >> >>> I know I'm opening up a hornet's nest here, but I have some >>> questions... >>> >>> I've never eaten the real thing, but want to try it - is >>> mayonaise based "white sauce" a common topping? >> >> Not in North Carolina. In the eastern part of the state, the sauce >> is little more than vinegar and cayenne pepper. From about Durham >> west, tomato-based sauces make an appearance. These sauces are >> thinner than the KC Masterpiece-type sauces you buy in the grocery >> store. >> >> There is also a difference between the areas of the state in which >> parts of the swine become pulled pork. The whole hog approach is >> popular down east, but that takes a serious size apparatus and >> several folks with serious biceps to cook said hog. The areas from >> Durham west use pork shoulder, aka Boston butts. These are more >> maneuverable for the average home cook with an average grill/BBQ >> setup. >>> >>> What about cole slaw - does it go in the sandwich or on the >>> side? >> >> Usually in the sandwich. Ideally the coleslaw is made with a vinegar >> and ketchup base (at least the Lexington-style is). The cabbage >> should be finely chopped, not in long shreds. I did go to one >> restaurant in Goldsboro (Wilbers, in east NC) that topped its BBQ >> sandwich with a mayo-based slaw. >>> >>> What side dishes are usually served with pulled pork? >>> >> French fries, hush puppies, more slaw, potato salad, greens or green >> beans cooked beyond dead with salt pork. Some folks swear by banana >> pudding, but pie or cobbler is my preferred NC BBQ dessert. >> >> Friday night we went to a BBQ joint here in Seattle called Smokin' >> Pete's. This is a melting pot place--it serves both pork and beef, >> chicken, fried catfish, and duck. Their sides and sauces vary, >> based on the whim of the chef. The first time we went there, they >> were pushing (Republic of ) Georgia-type condiments. This last >> time, they were into Thai sweet chili sauce. >> >> Cindy >> >> -- >> C.J. Fuller >> >> Delete the obvious to email me |
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Jill wrote:
> Mussels Shoals isn't far from Florence, though. I'll bet that > little burg had some good eats! I just didn't get to try. Don't know about the food, but I hear they've got the swampers, and they've been known to pick a song or two. Bob |
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JimLane wrote: > alzelt wrote: > >> In Eastern Carolina, cole slaw is a traditional topping. Try this one. > > > snip > >> 1 c low fat mayonnaise > > > > Right. Since when is "low fat" mayo traditional? It is a relatively new > creation compared to the rich history of pulled pork. > > > jim > More room for CH. Bud. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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Wayne wrote: > JimLane > wrote in news:1089696388.422663@news- > 1.nethere.net: > > >>alzelt wrote: >> >> >>>In Eastern Carolina, cole slaw is a traditional topping. Try this one. >> >>snip >> >> >>> 1 c low fat mayonnaise >> >> >>Right. Since when is "low fat" mayo traditional? It is a relatively new >>creation compared to the rich history of pulled pork. >> >> >>jim >> >> > > > I've had many pulled pork sandwiches with a slaw topping, but never one > that had a mayo based dressing. I doubt I'd like it, and I'd certainly > consider it non-traditioinal. Whether or not you would like it, it IS traditional in Eastern Carolina. > > That said, however, there's nothing wrong with subbing full-fat mayo with > a low fat product. Some are rather good. One I've tried recently that > surprised me with its good taste and texture is Best Food's "Just 2 > Good". > -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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alzelt > wrote in
: > > > Wayne wrote: >> I've had many pulled pork sandwiches with a slaw topping, but never >> one that had a mayo based dressing. I doubt I'd like it, and I'd >> certainly consider it non-traditioinal. > Whether or not you would like it, it IS traditional in Eastern > Carolina. I must confess, Alan, that I've never eaten pulled pork in Eastern Carolina. Everywhere else I've eaten it (TN, KY, AK, MS), the slaw that went on top of the pulled pork was vinegar-based with no mayo. Slaw served on the side have sometimes had mayo. I like all kinds of coleslaw but, as I said, I _doubt_ that I'd like mayo-based slaw on top of the pork. -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
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alzelt > wrote in
: > > > Wayne wrote: >> I've had many pulled pork sandwiches with a slaw topping, but never >> one that had a mayo based dressing. I doubt I'd like it, and I'd >> certainly consider it non-traditioinal. > Whether or not you would like it, it IS traditional in Eastern > Carolina. I must confess, Alan, that I've never eaten pulled pork in Eastern Carolina. Everywhere else I've eaten it (TN, KY, AK, MS), the slaw that went on top of the pulled pork was vinegar-based with no mayo. Slaw served on the side have sometimes had mayo. I like all kinds of coleslaw but, as I said, I _doubt_ that I'd like mayo-based slaw on top of the pork. -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
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Bob wrote:
> Jill wrote: > >> Mussels Shoals isn't far from Florence > Don't know about the food, but I hear they've got the swampers, and > they've been known to pick a song or two. > > Bob ROFLMAO! Not many would have picked up on the song reference, Bob. Good for you! Jill |
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On Mon, 12 Jul 2004 13:00:01 GMT, The Cook
> wrote: > The rolls must be Wonder bread or the local equivalent. Toasted or not??? Practice safe eating - always use condiments |
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On Mon, 12 Jul 2004 11:44:25 -0500, "jmcquown"
> wrote: > Are you going to make the pulled pork at home or have you found a place that > you can go to eat it? I'm going to make it at home (and take it to a picnic already cooked), but I was going to cheat and make it in the oven because I don't have a "real" smoker, just a Weber... I think the process would be more like carnitas made with a Carolina mop sauce. I think it will taste the same in the end... crunchy outside, tender inside. :-) I'd prefer a vinegar based mop (if I do it in the oven, I'll marinade it first). Would you please post your favorite (vinegar based) mop recipe? > (I forget where you live, sorry!) That's okay, sf = San Francisco Practice safe eating - always use condiments |
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On Mon, 12 Jul 2004 18:22:14 GMT, Cindy Fuller
> wrote: > Ideally the coleslaw is made with a vinegar > and ketchup base (at least the Lexington-style is). That's verrrry interesting - do you have a recipe?  Practice safe eating - always use condiments |
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On Mon, 12 Jul 2004 18:18:19 -0700, "Louis Cohen"
> wrote: > I cook real pulled pork fairly often. After pulling the meat, I typically > dress it with an Eastern North Carolina sauce - cider vinegar, salt, pepper, > and chile. Can you give me proportions or at least what to taste for? This is the first time I've realized chili (jalapeno?) was a crucial ingredient... sounds good to me! > Some people like a more typical tomato based BBQ sauce. > > If I serve the pork on tortillas, I may skip the cider vinegar and serve it > with pico de gallo. Meaning you don't baste it with the mop sauce or you don't serve it with the mop sauce? > > It's often eaten on hamburger rolls with cole slaw on top of the meat. I > like a vinegar-based cole slaw on the side. What's your recipe? I'm weird. I make a decent mayo based cole slaw, but I prefer to eat vinegar based slaw - which I don't think I make as well. > And, it's great on corn tortillas. I bet it is! Practice safe eating - always use condiments |
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sf wrote:
> I know I'm opening up a hornet's nest here, but I have some > questions... > > I've never eaten the real thing, but want to try it - is > mayonaise based "white sauce" a common topping? > > What about cole slaw - does it go in the sandwich or on the > side? > > What side dishes are usually served with pulled pork? > > TIA > > > Practice safe eating - always use condiments http://www.nakedwhiz.com/elder.htm http://www.eaglequest.com/~bbq/faq2/toc.html more specifically, http://www.eaglequest.com/~bbq/faq2/10-2.html#10.1.2 and: http://www.eaglequest.com/~bbq/faq2/15.html#15.1 Have fun! BOB |
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sf wrote:
> On Mon, 12 Jul 2004 13:00:01 GMT, The Cook > > wrote: > >> The rolls must be Wonder bread or the local equivalent. > > > Toasted or not??? > > > Practice safe eating - always use condiments *NOT* Definately, *not* ;') BOB |
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sf wrote:
> On Mon, 12 Jul 2004 18:18:19 -0700, "Louis Cohen" > > wrote: > >> I cook real pulled pork fairly often. After pulling the meat, I typically >> dress it with an Eastern North Carolina sauce - cider vinegar, salt, pepper, >> and chile. > > Can you give me proportions or at least what to taste for? > This is the first time I've realized chili (jalapeno?) was a > crucial ingredient... sounds good to me! Cayenne seems to be more "traditional" than jalapeño, but you can try one, the other, or both. For pork, *I* prefer cayenne. I sent you a different post with several links that contain recipes. My sauce changes (almost) every time I make it, but it's basically cider vinegar, red pepper (cayenne) flakes, black pepper (freshly ground), cayenne pepper (powder), salt, and sometimes some brown (or Turbino) sugar. Bring the mixture to a boil (don't breath in the "steam") then cool. I usually start with 1/2 gallon of cider vinegar, and everything else is to taste. (sorry, can't be more specific, I probably started with something like this: 2 C cider vinegar 1 Tbs red pepper flakes 1 Tbs. cayenne pepper 1 tsp. salt (maybe a little more?) 1 Tsp. freshly ground black pepper (course ground) up to 4 Tbs brown sugar if it's too hot, add more cider vinegar, maybe a little water? Same sauce (usually add a little more brown sugar) can be poured (boiling) over very finely chopped cabbage, drained and both quickly chilled, then some added back to the cabbage for a cole slaw that is used *in* the sammich with the pulled pork. Bread is cheap, Wonder-type bread. BOB |
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pulled pork
In article >,
sf > wrote: > On Mon, 12 Jul 2004 18:22:14 GMT, Cindy Fuller > > wrote: > > > Ideally the coleslaw is made with a vinegar > > and ketchup base (at least the Lexington-style is). > > That's verrrry interesting - do you have a recipe? > > > As it happens, I do. This comes from a book called "North Carolina Barbecue: Flavored by Time", by Bob Garner. It's a companion book to a WUNC (Chapel Hill) PBS show. The show has numerous shots of Garner tasting BBQ from various places and going into states of rapture. Piedmont-Style Coleslaw 1 med. firm head of cabbage 1/2 c. cider vinegar 1/2 c. sugar 2/3 c. ketchup 2 tsp. salt 2 tsp. black pepper 2 tsp. Texas Pete hot sauce (Tabasco can be substituted--Texas Pete is too bland for us) Keep cabbage refrigerated until ready to use. Core and remove outer leaves. Halve head and grate coarsely so cabbage bits are about the size of BB's. Return cabbage to refrigerator. In small mixing bowl, combine vinegar, sugar, ketchup, and seasonings; mix well. Remove cabbage from fridge and pour ketchup mixture over it; mix until well blended. Refrigerate 1 hour before serving. Serves 20. Notes: Lazy bum that I am, I use 1/2 the dressing recipe with a large bag of coleslaw mix from the grocery store. I made this recipe for a neighborhood potluck BBQ in Seattle last year and it was a big hit. Cindy -- C.J. Fuller Delete the obvious to email me |
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pulled pork
In article >,
sf > wrote: > On Mon, 12 Jul 2004 13:00:01 GMT, The Cook > > wrote: > > > The rolls must be Wonder bread or the local equivalent. > > > Toasted or not??? > Untoasted. You want the sandwich to be squooshy in your hands and make a mess. Cindy -- C.J. Fuller Delete the obvious to email me |
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pulled pork
Since I live in an apartment, this is how I do mine. Coat the pork well
with a dry rub ofyour choice. Let sit in frig over night. Place pork in a deep baking dish, smother with raw sliced onions and a goodly sprinkling of Adolph's Meat Tenderizer (US), add a little water. Cover with lid or cover with foil with slits. Bake for 4-6 hours on a slow oven 300 degrees, until the meat "pulls" easily. Remove the foil about 1/2 way thru. My own BBQ sauce. Remove meat to dish. Place the remaining liquid in a saucepan to make the BBQ sauce. Add about 1/3 cup apple cider vinegar, 4-5 cloves of fresh garlic - finely diced, about ½ cup water, About ½ cup Heinz ketchup, about 1-2 tablespoons prepared mustard, about 4-5 tablespoons molasses and about 1/3 cup regular sugar (reg. Sugar + molasses = brown sugar), kosher salt, pepper, Chipolte (hot and smoky flavored) and Cayenne pepper to taste, regular pepper. You can add a tablespoon of prepared commercial BBQ sauce if you are looking to add a certain hint of something like smoke etc. Taste and adjust to your liking. Cook over medium-low heat until thick. Careful not to burn! Strain the sauce into a container. Either mix all the sauce into the pork or serve it on the side as a dipping sauce to allow people to help themselves and accommodate those that don't like their meat sauced. Best BBQ sauce, I think, that is around and compliments the meat because it contains some of the juice and seasonings from the pork. Dennis ---------------------------- "sf" > wrote in message news > > I know I'm opening up a hornet's nest here, but I have some > questions... > > I've never eaten the real thing, but want to try it - is > mayonaise based "white sauce" a common topping? > > What about cole slaw - does it go in the sandwich or on the > side? > > What side dishes are usually served with pulled pork? > > TIA > > > Practice safe eating - always use condiments |
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pulled pork
On Wed, 14 Jul 2004 18:39:02 GMT, Donna Rose
> wrote: > I just did my first-ever pulled pork butt two weeks ago. And yes, I did > it in the oven as I don't have a smoker. I didn't dare talk about it on > alt.food.barbecue, but for oven prepared pork, it was out of this world. Many thanks, Donna! That's a keeper. Practice safe eating - always use condiments |
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pulled pork
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pulled pork
"Jeff Russell" > wrote in
news:bQjJc.57126$WX.47681@attbi_s51: > Hellman's and Best Foods are the same and the same company, just East > and West marketing. Yes, I know, as I've lived in both areas of the country and have used both brands, and I do believe the formulation is the same. However, some companies market slightly different products based on area of distribution. I'm glad they didn't mess around with their mayo. :-) -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
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pulled pork
"Jeff Russell" > wrote in
news:bQjJc.57126$WX.47681@attbi_s51: > Hellman's and Best Foods are the same and the same company, just East > and West marketing. Yes, I know, as I've lived in both areas of the country and have used both brands, and I do believe the formulation is the same. However, some companies market slightly different products based on area of distribution. I'm glad they didn't mess around with their mayo. :-) -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
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pulled pork
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