Where to get really good pulled pork sandwiches?

[Anonymous]

Anonymous wrote: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.

I'm from Williamsburg, where Pierce's is. Just buy it from their website - it's only $5.79 compared to $7.99 on Amazon and you're supporting the family business and not Amazon or Harris Teeter.

http://www.pierces.com/edibles.asp

[Anonymous]

Anonymous wrote:

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.

+1000 Interesting FYI on the mustard distinction but Carolina Style is usually understood to be the one with the "vinegar base."

[Anonymous]

Mmmm, Pierce's....

I didn't mention it because I thought the Q was local, and I didn't know you could get it here. But if you can order the sauce, oh, man ....

[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.

Whatever. I'm from Georgia, Carolina style isn't even that great no matter which side of the state you're talking about.

[Anonymous]

No y'all have me hungry! I spent years in Durham, and enjoyed my share of eastern style BBQ. But I used to visit the far western part of the state with a good friend, who had family there, and the BBQ there was the bomb!

[Anonymous]

Backyard BBQ in Arlington.

[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!

Dear recipe poster -- thank you! This is in my crockpot right now, the spices combined already smells so good. Can't wait!!

[Anonymous]

Anonymous wrote:

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!

Dear recipe poster -- thank you! This is in my crockpot right now, the spices combined already smells so good. Can't wait!!

You're welcome! Just wait until 3 or 4pm this afternoon, it's going to smell so good in your house! Enjoy!!

[Anonymous]

An old Carolina lady gave me her secret, which is simply to season with salt and pepper and throw that pork butt in an old-school oven bag at 200 degrees for about 10 hours. As soon as it's cool enough to handle, pull it with two forks, removing fat. Then add your favorite mix of vinegar/hot sauce/bbq sauce.

[Anonymous]

Anonymous wrote:

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.

Whatever. I'm from Georgia, Carolina style isn't even that great no matter which side of the state you're talking about.

Them's fightin' words! How dare you besmirch North Carolina barbecue?! Go back to your peaches and pecan pie!

[Anonymous]

Black Hog (in Urbana and Frederick).

[Anonymous]

Bad to the Bone in Gainesville. They also just opened up The Bone in Manassas.