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question on Chicago versions of "pulled pork"

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question on Chicago versions of "pulled pork"

A & A (Amata) | Feb 19, 2004 11:13 AM

While the male half of A & A, Antonius, was spending his morning yesterday opining on Italian(oid) food (the La Scarola thread a few screenfuls below), the female and Tar Heel half got a craving for N.C. barbecue -- eastern style. (Chowhound: so stimulating both for writing and for eating!) A deep search of the Chowhound archives yielded some rancorous exchanges but no solid tips for a local source of the real N.C. deal -- that is, slowly roasted whole pig basted with vinegar, peppers, and hot sauce, no tomato. I opted instead for an internet order from King's in Kinston NC (link below in case any of y'all are interested) and hungrily await tomorrow's delivery of 'cue and their house sauce.

But the old discussions on Chowhound got me wondering: when a rib-ocentric Chicago barbecue place includes a "pulled pork sandwich" on the menu, what exactly is on offer? (I must say, by the way, that I first heard the term "pulled pork" here in Chicago; in Carolina I just knew this delicacy as barbecue or 'cue.) What is it and how are they making it? Is there some sort of Chicago interpretation of this dish that, while not the same as that of eastern N.C., is nevertheless worth eating?

(By the way, I thought the pulled pork at the now-defunct Brother Jimmy's was acceptable. But their hush puppies were terrible.)

Link: http://www.kingsbbq.com

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