Who says our Congress does nothing? Both sides of the aisle came together to proclaim National Pulled Pork Day. It debuts on October 12, 2016.
Forgive my cynicism. I couldn’t be more supportive of pulled pork. It is one of the glories of true barbecue, a miracle of meat, smoke, and fire. Oh, and one other thing: patience.
The American South, from the Carolinas to Tennessee, is known for its pulled pork. Many people believe it’s an American invention. But in reality, pulled pork has many iterations on Planet Barbecue and appears in most grilling cultures that don’t forbid pork.
What makes it so wonderful? In short, pulled pork is an enticing tangle of shredded meat that’s tender to the tooth and imbued with the flavors of wood smoke, spices, and possibly, a complimentary sauce. Maybe it starts with a whole pig. Extra points for that. But usually, it starts with the top of a pork shoulder—a cut confusingly called a butt. Comprised of several muscles (including the delectable “money muscle” opposite the blade bone), this well-marbled hunk of meat needs hours of low and slow exposure to smoke and fire. Believe me, it’s time well spent.
Surely, you’ll want to celebrate this alluring food holiday. Below are links to some of the best pulled pork recipes in my repertoire. (But there are more to come!) Click here for 12 indispensable tips for the ultimate pulled pork.