rbowman wrote:
On 03/18/2017 12:34 PM, Terry Coombs wrote:
But you're wrong Bob , pulled pork is the only way . Dry rub and
low-n-slow , 195° for at least 18 hours . If you can't shred it with
a plastic fork you didn't cook it long enough . I prefer lump
charcoal with a few pieces of cherry or mesquite .

The first time I had a pulled pork sandwich I didn't know what to
expect. It certainly looked like a garden variety barbecue sandwich
for the '60s. I never dug into the history and etymology but my gut
feeling was it evolved to differentiate traditional slow cooked pig
from what most people call barbecue these days.

I remember one barbecue place in Mayfield KY. We called up to order
some and the guy said 'Ain't ready.' When we asked when it was going
to be ready he said 'Coupla days.' Long story how my future wife,
brother in law, and myself wound up in Mayfield but it definitely was
sort of different.

I been to Mayfield ... my MIL lives in West Paducah . Got in-laws
scattered all over that part of Kentucky - did you see where the Harper ham
plant in Clinton burned down ?
--
Snag



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