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

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

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

>>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".

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

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

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

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

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

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

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

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

In article >,
says...
> 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 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.

I used the following from Steve Raichlen's "How to Grill"

FOR THE MOP SAUCE:
1 cup cider vinegar
1 small onion, thinly sliced
1 to 2 jalapeno peppers, thinly sliced
1 tablespoon coarse salt
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon hot pepper flakes

FOR SERVING:

North Carolina Vinegar Sauce:
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons brown sugar
4 teaspoons coarse salt
1 tablespoon Tabasco or other hot sauce
1 to 2 teaspoons hot red pepper flakes
1 to 2 teaspoons black pepper


Combine all the ingredients in a nonreactive mixing bowl and whisk until
the salt and brown sugar dissolve. Will keep several months in the
'fridge. Makes about 2 1/4 cups.

Once you pull the pork, you pour the vinegar sauce over it for serving.
He recommends 3 cups of the sauce for a 5 to 7 pound pork butt.

Steve Raichlen's recommends a coleslaw recipe that consists of one small
head of green or savoy cabbage and 1 cup of the North Carolina vinegar
sauce.

I have to say I was a little skeptical of the vinegar sauce, but decided
to give it a try and it was, indeed, delicious.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

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

On Wed, 14 Jul 2004 15:45:06 -0400, "No One" >
wrote:

> 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.
>

thanks for the "how to" and recipes, Dennis!



<snip>


Practice safe eating - always use condiments

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

"Donna Rose" > wrote in message
k.net...

> 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.
>

Did you post your method? I don't have a smoker, or even a barbeque. I do
have an oven, though, and pulled pork is almost impossible to find in Japan.
I'd love to emulate your pulled-pork success. Sometimes I get a craving fo
it, and feel I should indulge (though making pulled pork for one--I wonder
how long it would take me to eat the whole thing?)

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

On 2004-07-15, Rona Yuthasastrakosol > wrote:
> "Donna Rose" > wrote in message
> k.net...
>
>> 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.
>>
>
> Did you post your method? I don't have a smoker, or even a barbeque. I do
> have an oven, though, and pulled pork is almost impossible to find in Japan.
> I'd love to emulate your pulled-pork success. Sometimes I get a craving fo
> it, and feel I should indulge (though making pulled pork for one--I wonder
> how long it would take me to eat the whole thing?)

This is no big deal. It has, in fact, been discussed on afb. Anyway, just
take a bone-in pork shoulder (butt, Boston, whatever they're calling it over
there), cover with rub of your choice, let sit overnight in fridge (opt),
then put in oven, fat side up. Bake at any temp between 225-350 deg F
(depending on how long you want to wait) till bone turns freely in roast.
That's it. Pull apart and eat.

nb

In article >,
says...
> "Donna Rose" > wrote in message
> k.net...
>
> > 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.
> >
>
> Did you post your method? I don't have a smoker, or even a barbeque. I do
> have an oven, though, and pulled pork is almost impossible to find in Japan.
> I'd love to emulate your pulled-pork success. Sometimes I get a craving fo
> it, and feel I should indulge (though making pulled pork for one--I wonder
> how long it would take me to eat the whole thing?)
>
>
I didn't post it previously, but I'll be happy to.

One 5 pound boneless pork butt
Liberally dusted with my favorite rub recipe (I use a homemade version of
Emeril's Essence)
Bring to room temperature
Insert a digital probe thermometer into thickest part of the meat, being
careful not to be in a fat pocket (This is the kind of thermometer that
has a digital readout device that sits outside the oven, so you can
monitor the temperature. I set the temperature for 195F.

Roasted it on a rack in a shallow roasting pan in a 300F oven till the
thermometer indicated the meat had reached 195, (approximately 6 hours)
then took it out, wrapped it in several layers of heavy duty foil, placed
it in a cooler covered with newspaper and waited an hour. (This was
something I learned about from the knowledgeable folks at
alt.food.barbecue, who say that wrapping the meat and allowing it to sit
for an hour after it's done results in more tender meat.)

After waiting an hour (a very looooooong hour, it seemed to me) I pulled
the pork, added the vinegar sauce I mentioned in my previous post, and
had the best pulled pork sandwich I'd ever eaten. Granted, it was not
barbecue, and I'm sure if I had a smoker it would have been even better,
but for oven-prepared meat, it was out of this world.

I froze it in two-sandwich portions and have been enjoying it every
second or third day - and there's still a couple more packages of it in
the freezer. Indeed, it wasn't very much work, produced an excellent
result, and I still have more in the freezer after enjoying it for almost
two weeks now. Will I do it again? You betcha!


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Reg wrote:
>
> sf wrote:

> > I've never eaten the real thing, but want to try it - is
> > mayonaise based "white sauce" a common topping?
> >
>
> There is a traditional sauce from Alabama that contains
> mayo. You rarely see it, and I don't really favor it. I think it
> kind of dulls the flavors.


Dredging up this old topic, this sort of sauce was shown last night on
Bobby Flay's BBQ show, the one that's like FoodNation. He was visiting
Big Bob Gibson's in Alabama. The white sauce was similar to the recipe
Reg gave before (I won't reproduce it here) except that it had some
horseradish and "secret spices".




Brian Rodenborn

"Donna Rose" > wrote in message
k.net...

> 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.
>

Did you post your method? I don't have a smoker, or even a barbeque. I do
have an oven, though, and pulled pork is almost impossible to find in Japan.
I'd love to emulate your pulled-pork success. Sometimes I get a craving fo
it, and feel I should indulge (though making pulled pork for one--I wonder
how long it would take me to eat the whole thing?)

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***