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The Great Pulled Pork Debate

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We’re not afraid to tackle the big questions here at The Butcher. Just such a question has recently arisen over what exactly is Pulled Pork? There are two sides that have been taken in this debate, and the arguments are below. We’ll be appealing to some higher powers for a definitive answer, but in the meantime please feel free to consider, contemplate and weigh in.

Pulled Pork is BBQ. End of Story
Occasionally at The Butcher, we come across folks who are grossly misinformed about meat and its provenance. We found ourselves in just such a position this past weekend when we were confronted by an individual who made the specious claim that (to paraphrase) “pulled pork need not be barbecued, it simply must be pork that is pulled from any cut of the pig prepared in any cooking manner.” To wit, went this argument, “pulled pork” is not a cooking technique involved in barbecuing a pig, but instead is a method of preparing any pork cut.

Our bile was up at this suggestion as it is our contention that “pulled pork” is barbecue—end of story. And yes, there are any number of pretenders to the “pulled pork” genre and Paula Deen will happily tell you how to make pulled pork in a slow cooker. But this is no more accurate than calling sparkling wine from the Finger Lakes region of New York, Champagne. All sparkling wine is not Champagne just because it has bubbles, and all pork that is pulled is not pulled pork strictly because it’s been pulled. Sabe? Then there are people who will just call any old artificially carbonated white white champagne (they’ll even drink the stuff). But don’t get us started on Sandra Lee.

Pulled Pork is NOT Necessarily BBQ
I sense that over the course of this debate, I have somehow become positioned as a dilettante of barbecue. Admittedly, I am no expert in this arena, but as one who certainly appreciates the tender juicy goodness of slowly cooked pig, I feel that I am entitled to assert my humble opinion. It’s true that in some circles in the South Eastern United States, pulled pork is synonymous with barbecue. I just don’t think the story ends there.

I’d also like to state that the act of pulling or shredding pork (or any other meat) is dependent upon the cut of the meat as well as the cooking technique employed. Obviously, grilled pork chops don’t lend themselves to being pulled. Besides, why would one want to violate a perfect package of meaty goodness? But, I digress…

After a fair amount of contemplation,I have realized that the root of this contention lies plainly in the semantics of the term barbecue. The term itself can be used in a variety of ways: as a noun to refer to the meat, the cooking apparatus itself, or to a party that includes such food or such preparation methods. The term can also be used as an adjective to refer to foods cooked by this method, or as a verb for the act of cooking food in this manner. With all the flexibility of usage, it’s no surprise that this type of debate crops up from time to time.

Bottom line: It is completely reasonable to say that pulled pork is barbecue. Moreover, it is reasonable to say that pulled pork does not have to be barbecue. It is pork that is pulled apart prior to being served. There are many traditions around the world that employ the technique of slow cooking various cuts of meat by braising, or by traditional or convection baking, or by utilizing a slow cooker whereby the meat is pulled apart before it is served. I shudder to think of the reaction by any persons of Caribbean or Mexican heritage if referred to as “pretenders” of deliciously and authentically prepared dishes such as Pork Carnitas, or Ropa Vieja.

So there you have it readers. Let us know what you think in the comments.

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