Originally Posted by
scoow
Ooo... ick, blah, icky.
Sorry, I grew up in the south & know exactly what you are describing. Personally, I can't stand it. I much prefer a thicker, tomato-based, smokey-sweet sauce (KC style?).
You are a heretic, but I can forgive you. Please don't come anywhere near my pulled pork BBQ, though. That type of sauce is OK for ribs. (In Middle TN, we lean toward North Carolina-style and don't generally do ribs; "Barbecue" and "ribs" are two different things.)
Originally Posted by
ilgoldstein
PS - Yea, I know, with a name like this I'm talking Memphis BBQ and pulled porK?
Does anyone in Memphis keep Kosher, anyway?
The way I was raised, nothing but meat and sauce went on the sandwich. Slaw was for eating on the side. I wasn't a slaw fan so I generally went with (baked) beans. Putting all that stuff on the sandwich itself is an invention of Yankees who start BBQ restaurants without knowing anything about how it's done in the South and call their places things like "Tennessee's". (This exists in Boston. It's like nothing I ever had in TN. That said, one of my favorite BBQ places outside the South is or was in East Boston--Uncle Pete's. Pete is Italian, from MA originally, and Mrs. Pete is Vietnamese; they make pretty good BBQ and some great slaw. But I digress.)
Generally pulled pork is just that, pulled, but there are some good places around Nashville that also do chopped--Center Point BBQ in Hendersonville is one; they do either and are well-respected around town.