[Note: this post was split from the Ontario board at: http://chowhound.chow.com/topics/5696... -- The Chowhound Team].
Ok, if it’s done in the oven then how is that BBQ? I do a Portuguese style port roast in the oven, and with the leftover’s I can over reheat and pull apart, even if I drench it in BBQ sauce and add some coleslaw, this does not make it ‘pulled pork’. All I’ve done is pulled the pork apart, which does not mean that it is ‘pulled pork’.
Pulled pork is smoked (http://en.wikipedia.org/wiki/Smoked) for long period of time in what is called a BBQ (http://en.wikipedia.org/wiki/Bbq). Not on propane grill or in an oven (http://en.wikipedia.org/wiki/Oven). Mind you one can add bit’s a wet wood chips in foil to a propane grill and have some smoke flavour, but imho it does not provide enough smoke flavour. A BBQ or smoker (http://en.wikipedia.org/wiki/Smoking_...) is what is required to make pulled pork.
Thanks magic, I can save a trip to the Black Camel.
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