Which Is Better Pork?

hey tom... you didn't get no responses on this... well... I for one don't really like to shred the sucker into tiny fibers... that's what I find in the restaurants and I think it's just a way to turn it into a heavily sauced slurry to hold for like 2 days. I like pulled in rough chunks, with a carolina vinegar sauce poured all over.

Sorry, Tom, busy week so I haven't had a chance to respond, but a good question. I could always say..hey it's whatever YOU like, but I'll jump down off my fence stradling and take a stand.

Is it pulled/shredded as is done in much of the Carolinas?

Had that discussion this week in Kansas City. To them, if it isn't pulled pork, it isn't Q. Of course, I don't agree with that but I love the stuff.

Is it pulled in larger pieces and then chopped into bitesized chunks like in much of the South?

If it's for a sandwich, I never found a particular technique that made a difference, just pull it apart and chop, chop, chop. If it's NOT for sandwiches, then I like them in nice size chunks.

Is it cooked to around 180� and then sliced where it is tender but still has a little pull to it[ like good brisket slices] ,as you might find in the Kansas City area?

About the only time I see sliced pork butt is in competition. It's not bad and for people who want a different texture than pulled, it's really good. But we haven't talked much in the forum about slicing pork butt, now that's a new discussion we ought to have.

Which is more difficult to cook and present well?

Slicing is harder, takes some prep work and presents well. I see lots of presentations though that have sliced and pulled in the same box. I think to get the taste of the bark, I like to see chunks of bark in there for the flavor effect.

Which tastes better?
They all do, but they're different tastes. So depending on what the meal is, it varies.

Smokin