BBQ Cheap but Good!

[tbn.al]

I just bought 6 lbs of lean pulled BBQ pork shoulder from Kroger for $6. That's right, a buck a pound. Of course I can't eat it for seven hours until it gets off the grill/smoker, I pull it and discard the 40% waste. Just .69 a pound, whole. Beat that Joe! Or maybe join me. I think it's a national sale. I also bought a whole pork loin for $1.59. That's 18 1 1/2 inch thick chops and 2 3lb roasts for $17. I've got a houseful for Thanksgiving and the off night menu is grilled pork chops, baked sweet potatoes, fresh green beans and fresh baked bread, at about $3 a plate. I love you Mr. Kroger! Got to go tend the fire.

[Ken Herrick]

Despite having grown up in Kewanee, Illinois, "The Hog Capital of the World" I never heard of 'pulled pork' before I saw mention of it in Harve's Happy Horns. What is it???????
I'd love to find some good pork at those prices here in Oz $19to 24 is more like the usual going price unless you get real rubbish. Think I'll have to hop on a plane and drop in on you when you are having those chops.

[tbn.al]

"Pulled pork" is just a phrase that describes the preparation of the meat, once it has been cooked, for eating. Rather than chop it up, you pull each muscle chunk off the bone individually. This allows you to remove the fat, gristle, tendons, and other undesirable bits. You then take each clump and pull the meat from it in small pieces following the muscle fiber direction. The final product is nearly fatless, flawless strands of pure pork about a pencil in diameter and 3 to 5 inches long. These can then be put on a bun with your favorite sauce and you are in BBQ heaven. As the Country singer/humorist Mel Tillis once stuttered, “Don’t drop none of this on your haid. Your tongue’l beat a hole in the roof of yo’ mouth a tryin’ to git at it.” One caution! Pork must be hot to pull properly. Once out of the pit, let it cool only enough to handle. Mine came off last night a 10 PM and I was up till midnight cooling, pulling and cleaning up. The reward is 4 lbs BBQ($6.21 BTW) in the fridge. I’ll have some for lunch today and freeze the rest in anticipation of Thanksgiving guests.