Why is pulled pork so hit or miss?

[cyberb0b]

I travel all over the US for work. I am from Texas, so I prefer Texas/Oklahoma/KC style BBQ. I know there are slight differences between the 3, but generally, you can get decent pork, ribs, or brisket in this region.

Obviously, the more east you go, the less and less beef you see, which is fine. When pulled pork is good, it is really good. Most places I have been to seem to have a weird twang to it. It is hard to describe, but it doesn't taste like anything I have had in Texas, and nothing like at home, even re-heated. This is without sauce, mind you.

I have had pulled pork all over Alabama, Tennessee, and the Carolinas and hae only found a hand full of places where I didn't feel like I got ripped off. I usually use Yelp and Google Maps and go to the highly reviewed places.

Any other road warriors feel the same way?

 

[Sausage Warrior]

I've been disappointed by most BBQ restaurants period! I've had some good pulled Q all over Memphis though. Can't say much about elsewhere. It's the back yard guys that make the best! I too travel all over the US for work and tend to avoid most joints anymore. I'm in Providence RI tonight - doubt there's much BBQ around here - that's okay, I'll seek out some lobster rolls and cook when I get home!

 

[mikemci]

Make your pp at home, vac seal, freeze and put it in Yeti roadie, heat it up when hungry.

 

[jamaicamon]

I had pulled pork once with water in the bottom of the container to keep it moist.

 

[wayne77]

Honestly, I've had so much mediocre q at restaurants that I completely avoid them. I assume since most q takes so long to cook that it's often not fresh when served. Of course if it was a place known for good q I'd give it a shot. Most aren't quality though Imo.

 

[Jason TQ]

cyberb0b other than having a weird twang was there anything else about the pork you didn't like you can pinpoint/describe? Texture, taste, moisture level, etc?

It's hard to make restaurant bbq like we have at home so for those on this site there probably aren't many places that can equal the small batch bqq that comes out of our home smokers. And this comes from someone who cooks at home, in lots of competitions and my full time profession is pitmaster at a bbq joint.

Always interests me as to where the bbq restaurants might "fall short" for folks since we are always trying to make our q better......

 

[landarc]

Are you sure it wasn't sauced? Some places use a vinegar sauce on all of the pulled pork. It is just mixed on in, and you really won't notice it until you eat it. There are regional variations as well, some places only do whole hog, that will have a different flavor and texture than just shoulders.

Pulled pork is one of those meats that can vary rather a lot, with adherents for each style. Personally, I prefer a meat that is not all stringed out, with a coarse texture, and that is what I generally prepare. It is sort of half chopped. Some folks like it, some prefer to have the fine mince of a Buffalo chopper, still others like pork soup.

 

[skimo]

Honestly, I've had so much mediocre q at restaurants that I completely avoid them. I assume since most q takes so long to cook that it's often not fresh when served. Of course if it was a place known for good q I'd give it a shot. Most aren't quality though Imo.

Which sucks because there are times I just want to go somewhere and enjoy some good bbq without messing with the prep and clean up. There is a place in town that everybody raves about or at least use to and I think it's overpriced carp.

 

[jbounds286]

i will say ive never had good pulled pork from a restaurant...its always been a pile of biteless mush......and no flavor at all

 

[AtlGator]

Fox Bros in Atlanta serves the best commercial pulled pork I've had. Most commercial joints cook with electric cookers that impart little flavor. Fox Bros keeps it real with wood.

 

[qapla]

Not saying that theirs is the best, but Sonny's here in Florida cooks on real wood and has edible pulled pork.

 

[EverettBBQ]

Love home made smoked pork butt
Get some pig, inject it, rub it and smoke it:mod:
You will never eat out again!!!

 

[ChefJRD]

Not saying that theirs is the best, but Sonny's here in Florida cooks on real wood and has edible pulled pork.

+1 here. I haven't eaten there in a while, but they do make an edible pulled pork. It's not as good as home Q, but it's definitely wood smoked and good enough to eat in a pinch.

 

[Trailer Trash]

My family knows I love to cook and eat BBQ so for conversation my brother-in-laws asked, "Had I tried this or that restaurants in town". I commented that I seldom choose BBQ when I go out for lunch or dinner as I feel I can make my own as good or better... I was accused of being arrogant. I didn't mean it that way at all because I have great respect for great BBQ. It's just very hard for ANYONE to compete on a grand scale to hot, fresh, homemade, right off the grate, BBQ meat. And anyone that can has a waiting line and I don't do waiting lines....... And most of all, they can't translated the pride of having done it on your own.... They still think I was arrogant and simply don't understand.

 

[mtbchip]

For the little woman and I, we make PP every 3 months. We cook 3 at a time of the 7-9 pound "bone in" boston butts. They go into the cooker for 15 hours or so. After done I usually end up with 15-20 pounds of good meat that I eat until full, then use that handy and effective foodsaver machine and freeze (clumps, NOT pulled or shredded) in 2 pound bags. Lasts a LONG time in the freezer.

You know the truth. If you really like good Q, eat at home. When on the road, eat at restaurants that serve foods you rarely make at home! That cuts down on the disappointment factor.

Cheers!

 

[zach1234]

There are some incredible bbq restaurants out there with incredibly talented chefs producing great food, but I generally always avoid bbq when eating out. The main reason is that as I love cooking bbq at home, eating out is a great opportunity to eat various other foods (my excitement for bbq is a result of my love for cooking and eating all types of food). Secondly, the realities of logistics in a bbq restaurant often requires the various foods to either be held at proper safe temps in warming ovens/cambro/etc for an extend period of time or to be reheated on order. The result is often good, but not quite like something coming off the grill/smoker at the perfect time. Thirdly, there is a tendency (for some, not all) to design the seasonings and flavours to cater towards pre-conceived notions of what bbq should taste like, aligning towards the expectations that people have been trained to like by chain restaurants, grocery stores, etc. etc. etc. Leaning towards the safe side. That said, I will never criticize somebody's personal tastes - if you like what you are eating, it's good in my books!

In reality, I definitely hold a different standard/taste preferences for bbq. The reason I often steer away from it ultimately is because I eat out for 2 reasons: 1) Socially, to spend time with friends and family where I really don't prioritize the food and 2) To experience a meal that I am not able to cook at home and to experience new foods. The only thing that can throw my eating-out reasoning is a nice hangover - makes me think the "breakfast" burger, with a fried egg on top is directly linked to hangovers haha.

But with that said, I could never figure out why pulled pork seems to be so hit and miss. Ironically, it is considered to be one of the more forgiving things to smoke within the general bbq community. Yet I avoid it like the plague on any restaurant menu as the track record for me hasn't been good - and this is also a feeling shared by non-bbq chef/food loving friends. I have a theory that it seems to often be included in a menu to align with trends, and most likely - it is probably a matter of a lack of patience in the preperation of it. Brisket is understandably no easy task, but pulled pork should be a safe bet always in my opinion. I have had great tender, tasty pulled pork from leftovers even after defrosting and reheating it (vacuum sealed bag). I just can't figure it out! ....... Not to mention, I am also not a fan of trying to dress up pulled pork for the sake of trying to be fancy and fighting the natural flavours of the pork to make some "artisanal" creation. But that is a whole other built-up rant that I always try and avoid bringing up hahaha (of course, not targeting everybody with that!)

 

[TailGateJoecom]

Fox Bros in Atlanta serves the best commercial pulled pork I've had. Most commercial joints cook with electric cookers that impart little flavor. Fox Bros keeps it real with wood.

While I don't particularly care for the electric smoker taste, I recently did sample some ribs from a cookshack commercial electric smoker when I went to one of their classes. It definitely had a decent smoke flavor. It was actually rather strong, but to me it had a different kind of smoke taste. If I had to describe it, I would say "smolderly" if that is a word. A lot of restaurants using the Southern Prides and Ol Hickorys could also be cheating or half assing it with not using would, it isn't just electrics.

 

[Wolverine]

We have a bbq place close to us, they use a southern pride thats parked outback with green hickory. They have surrounded their place with famous faces more than putting out great Q, IMHO their Q is not that good compaired to the long line to get in the place. Bland,dirty smoked food. its amazing that people who dont eat bbq very often find that liquid smoke tastes just as good as the real deal, the problem is the dont know any better, that said, i will not eat q any where that uses a gasser,

 

[mtoddsolomon]

I'm originally from NC and have lived in FL and SC for several years so for me I feel like if you go to the Local Shops that you have to hear about from locals you get some good BBQ. In FL I've had a really good place in Bradenton, FL called Hickory Hallow that was owned by a guy from NC and it was vinegar based. Melvin's and Home team are both pretty good in Charleston. Most hole in the walls back in NC I think are pretty good, however there isn't anyway you're going to buy BBQ that's as good as you can make at home.

 

[NickTheGreat]

BBQ Restaurants are like these breweries you see all over. Most of them are average, and a few bad, and a few really good.

...kinda like a bell curve . . .

I like to try the local places when I travel, and if something is above average I'm happy.