Where to get really good pulled pork sandwiches?

[Anonymous]

Old Glory is terrible. I ate there and my tooth cracked on their damn food and their insurance company kept fighting me. So, my only re-course was to never return. And, they never paid for my tooth after months of battles.

[Anonymous]

Every time we go down south, we stop at Ralph's in Weldon, NC and bring some back in a cooler. Sooo, goood!

Oh, and don't forget the Brunswick Stew.

[Anonymous]

Anonymous wrote:Old Glory is terrible. I ate there and my tooth cracked on their damn food and their insurance company kept fighting me. So, my only re-course was to never return. And, they never paid for my tooth after months of battles.

I'd say the problem was your tooth, not the food.

[Anonymous]

I've had really great food at Rocklands in Arlington. And my husband is a BBQ aficionado. Their sides are better than anywhere else. Plus, the people that work there are so nice to my kids.

[Anonymous]

Anonymous wrote:
Every time we go down south, we stop at Ralph's in Weldon, NC and bring some back in a cooler. Sooo, goood!

Oh, and don't forget the Brunswick Stew.

Great, now I'm craving Brunswick stew!

You know what goes good with that? Corn sticks and hush puppies.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Red Hot and Blue is a chain and not that great, IMO. We've had better pork from Shane's Rib Shack than from Famous Dave's, and we live close to the Alexandria location so it's convenient. I didn't really like Rocklands when we tried it. Haven't had a chance to try Old Glory yet, but heard decent things.

Honestly, the best pulled pork has come out of my crockpot I use a vinegar-based sauce.

I agree with all of these assessments!! So that means can you post your crockpot recipe!! Thanks.

PP here. As requested:

4-6 pound pork shoulder
2 tbsp brown sugar
1 tbsp smoked paprika (can use normal, just not sweet)
2 tsp salt
1/2 tsp black pepper
2 tbsp onion powder
1 tbsp liquid smoke
1 cup apple cider vinegar
1/3 cup Worcestershire sauce
1 1/2 tsp red pepper flakes
2 tsp sugar (I omit this most of the time or only use 1/2 tsp - we like smoky/savory rather than sweet flavors)
1/2 tbsp dijon or spicy brown ground mustard (I use Grey Poupon)
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Blend brown sugar, paprika, onion powder, salt and pepper in a small bowl and rub on pork shoulder. Place shoulder in crockpot. Drizzle liquid smoke over shoulder.

Blend apple cider vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic powder, cayenne pepper in a small bowl. Drizzle 1/2 onto shoulder in crockpot. Refrigerate the rest. Turn on crockpot to low for 6-8 hours or high 4-6 hours. I tend to do 1-2 hours on low, then switch to high for the rest.

Once done cooking, take the shoulder out and shred the meat off, removing the fat (and giving it to your dog for dinner ). Strain crockpot juices to remove excess fat that has fallen off (or don't!). Return shredded meat to crockpot with juices. I like to separate some of the juice and add the refrigerated vinegar mixture for some of the meat, because DH likes his pork more plain and less vinegary. If your family loves the Carolina style, just pour the refrigerated mixture into the crockpot with the strained juices. Let the shredded meat absorb the juices on low or keep warm setting for another 1/2 to 1 hour. Toast up some kaiser rolls, make some slaw on the side if that's your thing, and enjoy yummy sandwiches!

[Anonymous]

Bayside Bull out in Edgewater, MD. It's worth the drive.
They have a picnic table or two, but most of their business is to go.
Here's a link: http://baysidebull.com/portal/alias__BoxSiteCMS/lang__en/tabID__1/DesktopDefault.aspx

[Anonymous]

Dixie bones!

[Anonymous]

Anonymous wrote:

Anonymous wrote:
Every time we go down south, we stop at Ralph's in Weldon, NC and bring some back in a cooler. Sooo, goood!

Oh, and don't forget the Brunswick Stew.

Great, now I'm craving Brunswick stew!

You know what goes good with that? Corn sticks and hush puppies.

And sweet tea. Oh, and creamy coleslaw.

[Anonymous]

Anonymous wrote:Carolina Brothers in Ashburn. They are literally exactly what you are looking for... Pork brought up from North Carolina and prepared Carolina style.

There is no such thing as carolina style. There is western carolina and eastern carolina. Western is more to are or mustard based, whereas eastern is vinegar based.

[Anonymous]

Eastern market does an eastern Carolina pulled pork with coleslaw on top. I love it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Carolina Brothers in Ashburn. They are literally exactly what you are looking for... Pork brought up from North Carolina and prepared Carolina style.

There is no such thing as carolina style. There is western carolina and eastern carolina. Western is more to are or mustard based, whereas eastern is vinegar based.

You and I need to be friends, snobby Carolina BBQ expert. In addition to the sauce distinction, I've also found that western Carolina (like Charlotte area) prefers sliced or chopped (!) pork, whereas eastern NC is all about the pulled pork.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Red Hot and Blue is a chain and not that great, IMO. We've had better pork from Shane's Rib Shack than from Famous Dave's, and we live close to the Alexandria location so it's convenient. I didn't really like Rocklands when we tried it. Haven't had a chance to try Old Glory yet, but heard decent things.

Honestly, the best pulled pork has come out of my crockpot I use a vinegar-based sauce.

I agree with all of these assessments!! So that means can you post your crockpot recipe!! Thanks.

PP here. As requested:

4-6 pound pork shoulder
2 tbsp brown sugar
1 tbsp smoked paprika (can use normal, just not sweet)
2 tsp salt
1/2 tsp black pepper
2 tbsp onion powder
1 tbsp liquid smoke
1 cup apple cider vinegar
1/3 cup Worcestershire sauce
1 1/2 tsp red pepper flakes
2 tsp sugar (I omit this most of the time or only use 1/2 tsp - we like smoky/savory rather than sweet flavors)
1/2 tbsp dijon or spicy brown ground mustard (I use Grey Poupon)
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Blend brown sugar, paprika, onion powder, salt and pepper in a small bowl and rub on pork shoulder. Place shoulder in crockpot. Drizzle liquid smoke over shoulder.

Blend apple cider vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic powder, cayenne pepper in a small bowl. Drizzle 1/2 onto shoulder in crockpot. Refrigerate the rest. Turn on crockpot to low for 6-8 hours or high 4-6 hours. I tend to do 1-2 hours on low, then switch to high for the rest.

Once done cooking, take the shoulder out and shred the meat off, removing the fat (and giving it to your dog for dinner ). Strain crockpot juices to remove excess fat that has fallen off (or don't!). Return shredded meat to crockpot with juices. I like to separate some of the juice and add the refrigerated vinegar mixture for some of the meat, because DH likes his pork more plain and less vinegary. If your family loves the Carolina style, just pour the refrigerated mixture into the crockpot with the strained juices. Let the shredded meat absorb the juices on low or keep warm setting for another 1/2 to 1 hour. Toast up some kaiser rolls, make some slaw on the side if that's your thing, and enjoy yummy sandwiches!

Thank you for posting this!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Carolina Brothers in Ashburn. They are literally exactly what you are looking for... Pork brought up from North Carolina and prepared Carolina style.


There is no such thing as carolina style. There is western carolina and eastern carolina. Western is more to are or mustard based, whereas eastern is vinegar based.


You and I need to be friends, snobby Carolina BBQ expert. In addition to the sauce distinction, I've also found that western Carolina (like Charlotte area) prefers sliced or chopped (!) pork, whereas eastern NC is all about the pulled pork.

This is why when people say "pulled pork," and someone else says "carolina style," we assume eastern carolina.

You just don't run into that many folks from western carolina around here. Or at least that much BBQ from western carolina.

BTW, +1 for Willard's.

[Anonymous]

Pierces BBQ Sauce, Viniger based, is sold at Harris Teeter stores.

buy that sauce and get pork bbq from COSTO and fresh rolls and fresh cole slaw and you will have a hit.